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Vada curry

hotel style vada curry
5 from 1 vote
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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

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Notes

  1. You can use leftover masala vadai for Vadai curry
  2. For a healthier version, you can use baked vadai. Steamed/ vadai made in paniyaram might not give hotel-style taste
  3. Vada curry thickens overtime so adjust water accordingly
  4. Adjust chilli according to your taste
  5. Always drain the oil from fried vadai then prepare vadakari
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