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Vadakari Recipe | Vada Curry Recipe
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4.55 from 11 votes

Vadacurry Recipe | Vadakari Recipe | Vada Curry Recipe

Vadakari is one of the most popular gravy served with Idli in many parts of TamilNadu. Crispy vada are cooked in spicy onion-tomato gravy. A very tasty accompaniment!
Prep Time15 minutes
Cook Time1 hour
Soaking Dal1 hour
Course: Accompaniment, Side Dish, Veg Gravies
Cuisine: Indian, South Indian, Tamil Nadu
Servings: 4 people
Calories: 109kcal
Author: Sowmya Venkatachalam

Equipment

  • Mixer Grinder
  • Heavy Bottomed Pan
  • Sauce Pan

Ingredients

Ingredients for Vada

  • 1 Cup Split Bengal Gram (Channa Dal / Kadalaparuppu) 1 Cup - 250ml
  • 1 teaspoon Salt Adjust As Needed
  • 2 Cups Oil For Deep Frying

Grinding Ingredients

  • 2 tablespoon Ginger Garlic Paste
  • 2 teaspoon Fennel Seeds
  • ½ teaspoon Turmeric Powder
  • 2 Green Chili
  • ½ teaspoon Red Chili Powder
  • 1 inch Cinnamon Stick
  • 2 Cardamom
  • 3 Cloves

For Onion-Tomato Masala

  • 2 Onion Finely Chopped
  • 2 Tomato Finely Chopped
  • 1 Bay Leaf
  • 1 teaspoon Salt Adjust As Needed
  • 1 Cup Coconut Milk
  • 1 tablespoon Coriander Leaves For Garnishing

Instructions

Making Vada Batter

  • Soak the Chana dal in water for 1 hour. 
  • After 1 hour, drain the water from channa dal and take 1 handfull of soaked dal, keep it aside and grind the remaining channa dal in mixer to a coarse paste without adding water. Take the coarse vada paste and add the channa dal that is kept aside and mix well. Keep this ground paste aside

Prepare Masala for Vada batter

  • Lets prepare the masala now. Take the grinding ingredients for masala in a mixer
  • Grind the ingredients to a nice paste by adding a little water
  • Take 2 teaspoon of the ground masala and add it to the ground vada mixture
  • Mix the vada mixture with salt and masala. Here we are adding masala to give the vada a nice flavor

Deep Frying Vada

  • Heat oil in pan, when the oil is hot, put a pinch of vadai mixture and it it raises immediately, then the oil is hot enough. Gently drop small balls of vada flour like we do for pakoda.
  • Fry the vadas in oil on both the sides and then when the bubbles ceases, gently take the vadas and keep it in a bowl with a tissue paper to drain the excess oil
  • After the vada cool off, broke it in halves and keep it ready 

Making Onion-Tomato Mixture

  • Heat some oil in a pan, and add broken bay leaves
  • Add the finely chopped onions and add a pinch of salt. Fry the onions till it turns transparent.
  • When the onions becomes transparent, add the finely chopped tomatoes. Now add the required salt for the vadakari so that the tomatoes fry completely and becomes puree
  • Now add the ground masala, one half of the coconut milk and 1 cup of water and mix well

Add Vada to Masala

  • When the mixture starts to boil, add the broken vada pieces and mix well
  • Allow the mixture to boil and then add the remaining coconut milk and mix well
  • When the vadakari starts t boil, garnish with coriander leaves and remove from flame

Serving Time

  • The yummy vadakari is ready to serve with Idli/Dosa/Pongal

Nutrition

Serving: 0.5Cup | Calories: 109kcal | Carbohydrates: 21g | Protein: 3g | Fat: 3g