VADA CURRY

                             Vada Curry is a very famous South Indian gravy /curry which is served as a side dish for idli, dosa and parotas.you can imagine this makes a great dish to be taken for afternoon lunch.Vada curry – The name itself tempts us a lot right? But I have tried this only once before. The reason is fennel.I have not tasted vada curry before, so was very clueless about the taste and outcome. But the garlic, fennel in the curry with the vada along with the flaovur of coriander leaves and curry leaves is simply superb. You can make use of the left over masala vadai too. The next day it can make you a side dish for your breakfast.

                              This is low fat as I steamed the Vadas instead deep frying. Follow the recipe for Masala Vada as I normally make. Instead of deep frying, I patted the vada as small discs and steamed them for 10 - 15 mins. Then in a non stick pan, roasted them using 1 tsp oil.

Making the steamed Masala Vadas

Ingredients needed
For the vada

Bengal gram /Kadalai paruppu /channa dal -1/2 cup
Chilli powder -1/2 tsp
Turmeric powder - a pinch
Ground masala -1/2 tsp
Salt as needed
Onion finely chopped - 2   

                                                  

 

Oil for frying the vadas                                       

For the curry/ gravy

Onion - 2 (thinly sliced)
Tomato - 2 (finely chopped)
Turmeric powder - 1 pinch
Chilli powder - 1/2 tspn
Thick coconut milk - 1/4 cup (not too thick)

For the masala

Ginger-garlic paste - 2 tsp
Green chilli -1-2
Fennel seeds/Sombu -1/2 tsp
Cinnamon - 1 inch piece
Cloves -2
Cardamom -1

Grind the above together to a paste. This is the masala.

For the seasoning

Oil - 2 tbsp
Bay leaf -1

For garnishing

Coriander leaves - few
Mint leaves - 2-3 leaves

Preparation and Method

STEP : 1

Soak channa dal for 2 hours. Drain the water, add salt, chilli powder, turmeric powder,1/2 tsp of the ground masala. (this is just to give more flavor to the vada) and grind coarsely without adding water. Then mix finely chopped onions with it.

 

                       

STEP : 2

Make it round or flat as shown and Steam it in idlee maker for 10 minutes.

STEP : 3

Then fry it lightly so that it will add more taste and easy foe chewing. ( optional )

                                          
STEP : 4

                Heat oil in a kadai, make uneven balls from the mixture and drop it into the oil. Fry till golden brown, remove it and keep in a paper towel to absorb excess oil if any. The vada need not be crisp as we are going to add it to the gravy. Alternatively you can make small balls and steam the vadas as we do for paruppu usili. Now the vada is ready.

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STEP : 5

 

              Heat oil in a kadai or pan, add bay leaf, saute for second, then add thinly sliced onions and saute until golden brown. Add a little salt to the onions to speed up the process.Then add the ground masala and saute for a few more minutes.

STEP : 6
              
             Now we will add the chopped tomatoes, turmeric powder and chilli powder. Cook till tomatoes turn mushy and oil oozes out. Do all this in medium flame.

STEP : 7
                Then add thin coconut milk, needed salt and bring it to boil.

STEP : 8
                Once it starts boiling, add the vadas by breaking it into 2 pieces. Keep it in simmer for a few minutes. Let the vada absorb the gravy.

STEP : 9
                 Garnish with mint and coriander leaves.

Delicious Vada curry can be served with dosa, idli and parotas.

Note - Vada curry thickens as it cools. In that case you can add a little hot water to dilute it and heat it lightly.


TIPS FOR THE BEGINNERS  :

Adding half the salt in the vada and half in the gravy is must. Otherwise the taste wont be homogenous.

The key is to get the vadas soaked well in the gravy and get soft. The vasa should not be hard.

Simmer and cook to get the soft texture.

Left over vadas works great for this recipe. You can also steam the vadas instead of deep frying. The result wont be changed