Milind G
Vada Chutney – tasty lentil chatni or curry which can be served as a side dish for idli dosa. vada curry is a popular curry in Tamilnadu, particularly in Chettinadu. It is also popular with the name chettinadu vada curry.
I have used steamed vadai for making vada curry since it is a healthy option. But this curry can be made with deep fried vada also.
VADA CURRY RECIPE
basic info
preparation time: 3 – 4 hours
cooking time: 30 minutes
recipe type: main, side dish
cuisine: south indian
serves: 2- 3
ingredients
for vada
- chana dal or bengal gram dal – 3/4 cup
- fennel seeds – 1/2 teaspoon
- dry red chili – 2
- salt – to taste
for vada curry gravy
- oil – 1 and 1/2 tablespoons
- bay leaf – 1, small
- cinnamon -1/2-inch piece
- cloves – 2
- cumin seeds – 1/2 teaspoon
- curry leaves – few
- onion – 1, big
- tomato – 2, medium
- ginger – 1/2-inch piece
- garlic – 2 pods
- curry leaves – few
- turmeric powder – 1/4 teaspoon
- red chili powder – 1/2 teaspoon
- coriander powder – 1 teaspoon
Procedure
1.Wash and soak chana dal for 3 – 4 hours. Drain the excess water.
2. Add the soaked and drained chana dal, fennel seeds, dry red chili and salt to a mixer jar and grind it coarsely.
3. Grease a steamer plate or an idli plate. Fill the plate with the ground mixture and steam cook it for 12 – 15 minutes or until the vadai gets cooked well. You can also deep fry these dumplings in oil. Allow the dumplings to cool.
4. Once the vadai cools down, break them into small chunks and keep them aside.
5. Heat oil in a pan. When the oil is hot enough, add bay leaf, cardamom, cloves, cinnamon, cumin seeds and saute for a few seconds.
6. Add sliced onion, green chili, curry leaves, and saute till onion turns translucent. Add crushed ginger and garlic and saute well till the raw smell goes off completely.
7. Add finely chopped tomatoes and saute on medium flame till tomatoes get cooked well and become mushy. At this stage, you will find oil separating on the sides of the pan. Add turmeric powder, red chili powder, coriander powder and saute well till the raw smell of masala goes off.
8. Add 2 cups of water, cover and cook on low flame for 4 – 5 minutes. Add the steamed cooked vadai to this, cover and cook on low flame for 10 minutes. Mash the dal dumplings with the back of a ladle. By this time, the gravy might have thickened.
9. Add coriander leaves on top and then turn off the flame. vada curry is ready to serve.
