Receta Vada curry - Version 2
Vada curry - Version 2
Vada curry is a popular side dish for idli, dosai and appam in Tamilnadu especially Chennai. I have already posted vada curry prepared with bengal gram / kadalai paruppu and that is different from this vada curry recipe.
Ingredients:
Serves 5 to 6
- 1 no – Onion (chopped finely)
- 1 no – Tomato (chopped finely)
- 1 tsp – Ginger garlic paste
- 1/4 tsp – Turmeric powder
- 1 tbsp – Sesame oil
- 1 no – Bay leaf
- 1 tbsp – Coriander leaves for garnishing
- 4 to 5 nos – Curry leaves
- Oil for deep frying
- Salt to taste
- For grinding:
- 4 tbsp – Coconut grated ( i used coconut pieces 1/4 cup)
- 1/2 tsp – Roasted bengal gram / pottukadalai
- 2 nos – Dry red chillies ( or add as needed)
- 1/4 tsp – Fennel seeds / sombu
- 2 nos – Cashewnuts
- 1 small – Cinnamon stick / pattai
- 1 small – Star anise (i used only one petal)
- 2 pinches – Asafoetida
- For Vada:
- 2 tbsp – Whole black gram without skin / whole ulunthu
- 2 tbsp – Bengal gram / kadalai paruppu
- 2 tbsp – Red gram / Toor dal / Thuvaram paruppu
- 2 tbsp – Split green gram/ Moong dal / Paasi paruppu
- Little salt
Preparation method:
Making of vada:
Wash and soak lentils / paruppu / dals in enough water for 1 to 1 1/2 hours or until well soaked.
Transfer soaked lentils to a mixie / blender along with little salt, grind it to coarse paste with little water (just sprinkle water).
Heat oil in a frying pan, pinch little amount of batter like we make for pakoda and drop it in hot oil. Fry them until they are slightly golden brown in color. Drain excess oil using paper towel and keep it aside.
Making of curry:
Take a mixie / blender, add coconut, roasted bengal gram, cashewnuts, fennel seeds, star anise, cinnamon stick, asafoetida and dry red chillies, grind it to fine paste. Keep it aside.
Heat oil in a pan, sesaon with bay leafs, followed by chopped onion and saute until they are slightly golden brown in color.
Now add ginger garlic paste and saute for few seconds. Then add chopped tomato and saute until they are mushy.
Add 2 cups of water and required salt, bring it to boil and cook for 5 to 10 minutes. Now add ground coconut paste and continue cooking until you reach desired consistency.
Finally add vada to the curry and allow them to cook for few seconds. Switch off the stove and garnish with curry leaves and chopped coriander leaves. Serve with hot idli, dosai or appam, even white rice.
Notes:
Curry should be little bit watery because once vada is added to the curry it will absorb all the liquid. Then vada curry becomes very dry. So give enough room for vada to expand.
Vada should be very small (bite size). Also no need to add all the vadas you have prepared. Just add enough for the curry. You can use leftover vada for making kadhi.
While grinding vada batter, do not add too much water. Sprinkle water little at a time and grind it to a coarse paste.
You may increase or decrease number of dry red chillies as per your spice level.