how to make vada curry recipe (vada kari)/side dish for idli dosa

Vada curry is yet another excellent side dish for idli dosa.My love for this started from the hotels which serve idli vadacurry as an exclusive item.From then I too make it at home ,but in my home they (my hub and fil)are not much interested.But,still I do whenever I feel like having it.I like to fry the vadai’s than steaming it.Frying vada’s makes it taste intense than steaming it.If you want it to be with less oil then you can steam the vadai’s and make the gravy.Nowadays I love the taste of home-made vada curry than the restaurant made one.I have added some crushed garlic even though we are adding ginger garlic paste for better flavour.Crush one or two vada’s while gravy is boiling so that it blends into the gravy.For vada curry hot idli’s will be the first best combination then second will be the dosa.Let’s see how to make vada curry recipe

how to make vada curry recipe (vada kari)/side dish for idli dosa

INGREDIENTS:

For making vadai:

Bengal gram dal/kadala paruppu – 1/2 cup
Red chillies – 2-3 or as needed
Salt for making vada
Some curry leaves
Sombu/Aniseed – 1 tsp
Oil to fry

Ground paste for gravy:

Coconut – 1/4 cup(grated)Grind to a paste by adding water

For gravy:

Cloves/ lavangam – 2-3
Cinnamon/pattai – 1 small piece
Bay leaf – 1-2
Ginger garlic paste – 1 tsp
Finely chopped onions – 1/2 cup
Finely chopped tomatoes – 1/2 cup
Salt to taste
Some curry leaves
Crushes garlic cloves – 5-6
Chilli powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder – 1/2 tsp
Slit green chillies – 2
Sugar – 1/2 tsp(optional)
Oil – 1 tbsp
Some chopped coriander for garnish

METHOD:

SOAK DAL,CHILLIES,SOMBU

KEEP READY WITH INGREDIENTS

ADD SALT FOR DAL

ADD CURRY LEAVES

GRIND COARSELY

FRY VADAS

TAKE OUT AND KEEP READY

MAKE TEMPERING WITH WHOLE GARAM MASALA

ADD GREEN CHILLIES ,CURRY LEAVESAND GARLIC

ADD ONIONS

WITH LITTLE SALT

ADD GINGER GARLIC THEN SPICE POWDERS

ADD TOMATOES

ADD SUGAR

THEN GROUND PASTE

ADD WATER AND NEEDED SALT TO BOIL

ADD VADAI’S

COOK TILL DONE GARNISH WITH CORIANDER

1.First soak dal with red chillies and sombu for 45 minutes.
2.Wash dal strain it and grind all by adding salt and curry leaves to a coarse paste and keep ready.
3.Next keep kadai with oil.
4.Fry these vadai’s till light golden(pinch out the batter without any regular shapes).
5.Take out and keep it.
6.Now heat a kadai with oil add cloves,cinnamon and bayleaf.
7.Then add garlic,curry leaves and green chillies followed by onions.
8.Add some salt along with onions so that it cooks quickly.
9.When onions are lightly coloured add ginger garlic paste and cook till done.
10.Add coriander,chilli and turmeric powders and stir till rawness goes away.
11.Then add tomatoes and sauté till done.
12.When cooking tomatoes add little sugar.
13.Add ground paste and water required for the gravy ,bring it to boil.
14.Check for salt and add as we have added at the beginning.
15.When boiling add the vadai’s close with a lid and cook for 6-8 minutes or till vadas becomes soft.
16.Serve with coriander as garnish.

how to make vada curry recipe (vada kari)/side dish for idli dosa

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Total Time 1 hour hr

Ingredients

  

For making vadai:

• Bengal gram dal/kadala paruppu - 1/2 cup
• Red chillies - 2-3 or as needed
• Salt for making vada
• Some curry leaves
• Sombu/Aniseed - 1 tsp
• Oil to fry

Ground paste for gravy:

• Coconut - 1/4 cup gratedGrind to a paste by adding water

For gravy:

• Cloves/ lavangam - 2-3
• Cinnamon/pattai - 1 small piece
• Bay leaf - 1-2
• Ginger garlic paste - 1 tsp
• Finely chopped onions - 1/2 cup
• Finely chopped tomatoes - 1/2 cup
• Salt to taste
• Some curry leaves
• Crushes garlic cloves - 5-6
• Chilli powder - 1 tsp
• Coriander powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Slit green chillies - 2
• Sugar - 1/2 tsp optional
• Oil - 1 tbsp
• Some chopped coriander for garnish

Instructions

 

• First soak dal with red chillies and sombu for 45 minutes.
• Wash dal strain it and grind all by adding salt and curry leaves to a coarse paste and keep ready.
• Next keep kadai with oil.
• Fry these vadai’s till light golden(pinch out the batter without any regular shapes).
• Take out and keep it.
• Now heat a kadai with oil add cloves,cinnamon and bayleaf.
• Then add garlic ,curry leaves and green chillies followed by onions.
• Add some salt along with onions that it cooks quickly.
• When onions are lightly coloured add ginger garlic paste and cook till done.
• Add coriander,chilli and turmeric powders and stir till rawness goes away.
• Then add tomatoes and sauté till done.
• When cooking tomatoes add little sugar.
• Add ground paste and water required for the gravy ,bring it to boil.
• Check for salt and add as we have added at the beginning.
• When boiling add the vadai’s close with a lid and cook for 6-8 minutes or till vadas becomes soft.
• Serve with coriander as garnish.
  

Notes

Adding sugar is optional.
Adding garlic cloves is also optional as we are adding ginger garlic paste.
Crush one or two vada's while its boiling for more flavour

Check out this : side dish recipes for idli and dosa

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