Vada curry recipe, Vadacurry, hotel style vada curry, vadakari , vada kari, side dish for idli, dosai and Appam , chettinadu vada curry, Chennai style vada, saidapetta vada curry, curry,vadai curry. Check out the Vada curry video and If you like the video pls SUBSCRIBE to my channel
what is vada curry
It is a Famous hotel dish often prepared with leftover masala vadai. Curry with vadai is a popular south Indian side dish. Vadakari tastes best with set dosai, Appam, and idli dosai varieties. In-home I prefer making fresh masala vadai for vadacurry side dishes.
Can I steam vadai?
Vada Kari is traditionally prepared with deep-fried vadai. You can use leftover vadai for this recipe. For a healthier version, you can use baked masala vadai for preparing vada curry. Steamed vadai or shallow fried vadai may alter the vadai curry taste.
What kind of vadai goes well for this curry?
Hotel Vadacurry is prepared with leftover masala vadai. You can also use baked masala vadai, kondakadalai vadai instead. Avoid medu vadai.
how to alter thick vada curry?
Chana dal, pottukadalai, and poppy seed might thicken the curry over time. check the salt and Adjust the water according to your preferred texture.
Can I skip tomato?
Yes but in that case increase water.
Why onion is sliced and chopped?
For the curry texture restaurant usually add both sliced and chopped onion for vadaikari
Shelf life of vadacurry?
If you are using leftover vadai, consume the gravy within 1 day but vada curry with freshly fried vadai says good for 2 days
South Indian side dish
Masala vadai
Baked masala vadai
CHANA DAL RECIPES
Set dosa
Ingredients
Vada curry masala
- cloves 3
- Small piece cinnamon
- fennel seeds 1/2 tbsp
- poppy seeds 1 tbsp
- green chilli 3
- byadgi chili 4
- pottukadalai | roasted gram 1 tbsp
- coconut 1/2 cup
- Kashmiri chilli powder 1/2 tbsp
- turmeric powder 1/2 tsp
- cardamom 2
Vada Kari
- Masala vadai
- peanut oil 3 tbsp
- Clove 1
- Cinnamon small piece
- Cardamom 1
- Fennel seeds 1/2 tsp
- onion 2 sliced and chopped 1 and 1/2 onion thinly sliced 1/2 onion finely chopped
- Ginger garlic paste 1 tbsp
- big tomato 1
- 4 cups of water as required
- Required salt
- Pinch of jaggery/sugar
- Coriander leaves few
- Curry leaves few
Instructions
Masala vadai
- Firstly prepare masala vadai and filter oil; keep aside
Vadacurry masala
- Add cloves, small piece of cinnamon, fennel seeds, poppy seeds, green chilli, byadgi chili to a wide pan and turn on the stove on medium flame and give a quick mix
- Furthermore, add roasted gram and saute in low- medium flame till they turn aromatic and slightly change color
- Turn off the stove and add coconut, Kashmiri chilli powder, and turmeric powder; mix well
- Finally, add cardamom and leave everything in the hot pan and let them cool completely
- Add little water and grind smooth masala
Vada curry gravy
- Add 2 tablespoon of oil and turn on the stove pan medium flame and heat
- Furthermore add clove, cinnamon, cardamom, and fennel seeds; mix well
- Add onion, ginger-garlic paste and mix well
- Add curry leaves and saute till onion raw smell goes off
- Furthermore add 1 tablespoon of oil and saute till onion starts to change color
- Add tomato and required salt; mix well and cook till tomatoes turn mushy
- Furthermore, add the ground masala and saute for 2 minutes in low flame
- Add 1/2 cup of mixie water and bring to boil
- Furthermore, add 3 cups of water and boil for 10 minutes; mix well in between
- Add a small piece of jaggery and boil for 5 minutes
- crumble vadai into big pieces and add
- Furthermore add 1/2 cup of water, coriander leaves, and curry leaves and boil for 5 minutes. Tasty vada curry is ready
Video
Notes
- You can use leftover masala vadai for Vadai curry
- For a healthier version, you can use baked vadai. Steamed/ vadai made in paniyaram might not give hotel-style taste
- Vada curry thickens overtime so adjust water accordingly
- Adjust chilli according to your taste
- Always drain the oil from fried vadai then prepare vadakari
Ingredients
Vada curry masala
cloves 3
Small piece cinnamon
fennel seeds 1/2 tbsp
poppy seeds 1 tbsp
green chilli 3
byadgi chili 4
pottukadalai | roasted gram 1 tablespoon
coconut 1/2 cup
Kashmiri chilli powder 1/2 tablespoon
turmeric powder 1/2 teaspoon
cardamom 2
Vada Kari
peanut oil 3 tablespoon
Clove 1
Cinnamon small piece
Cardamom 1
Fennel seeds 1/2 tsp
onion 2 , sliced and chopped 1 and 1/2 onion thinly sliced 1/2 onion finely chopped
Ginger garlic paste 1 tablespoon
big tomato 1
4 cups of water as required
Required salt
Pinch of jaggery/sugar
Coriander leaves few
Curry leaves few
How to make Vada curry with step-by-step pictures
Masala vadai
- Firstly prepare masala vadai and filter oil; keep aside
Vadacurry masala
- Add cloves, a small piece of cinnamon, fennel seeds, poppy seeds, green chilli, byadgi chili to a wide pan and turn on the stove on medium flame and give a quick mix
- Furthermore, add roasted gram and saute in low- medium flame till they turn aromatic and slightly change color
- Turn off the stove and add coconut, Kashmiri chilli powder, and turmeric powder; mix well
- Finally, add cardamom and leave everything in the hot pan and let them cool completely
- Add little water and grind smooth masala
Vada curry gravy
- Add 2 tablespoon of oil and turn on the stove pan to medium flame and heat
- Furthermore add clove, cinnamon, cardamom, and fennel seeds; mix well
- Add onion, ginger-garlic paste and mix well
- Add curry leaves and saute till onion's raw smell goes off
- Furthermore, add 1 tablespoon of oil and saute till the onion starts to change color
- Add tomato and required salt; mix well and cook till tomatoes turn mushy
- Furthermore, add the ground masala and saute for 2 minutes on a low flame
- Add 1/2 cup of mixie water and bring to boil
- Furthermore, add 3 cups of water and boil for 10 minutes; mix well in between
- Add a small piece of jaggery and boil for 5 minutes
- crumble vadai into big pieces and add
- Furthermore add 1/2 cup of water, coriander leaves, and curry leaves and boil for 5 minutes. Tasty vada curry is ready
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