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VADACURRY/ VADAKARI/ VADA CURRY RECIPE- SIDE DISH FOR IDLY/DOSA/POORI/CHAPATI


VADACURRY/ VADAKARI/ VADA CURRY

Vadakari is a popular south Indian curry that goes very well with idly, dhosa poori and chapatti. Though is is very popular in south India, I tasted this only 1 or 2 times only. Also haven’t tried before in home also. Few days before my friend’s mother in law told me about this gravy and shared the recipe also with me. I tried this and it was really awesome. One more side dish recipe added in my list. Yes definitely it will be available in our breakfast or dinner frequently.

In this gravy the dhal vada/pakoda is cooked in onion tomato gravy. Though the gravy seems to have lengthy process, it is simple only. And the final outcome will be so yummy. 
Ok now coming to the recipe.
VIDEO RECIPE:

VADA CURRY/VADAKARI
RECIPE TYPE: SIDE DISH | CUISINE: SOUTH INDIAN | SERVES: 3 PERSONS
PREPARATION TIME: 15 MIN | COOKING TIME: 30 MIN

METHOD:
Soak the channa dhal in water for minimum 2 hours.
Chop the onions, ginger, garlic finely.
Then grind the channa dhal along with green chillies, ginger, and salt in to coarse paste without adding water.


Divide the ground paste into small balls and deep fry in oil. No need to fry to make it golden brown. Just fry until the vada is cooked fully.  Crumble half of the prepared vadas and keep them aside.

In a heavy bottomed pan add oil and temper the items under for tempering table.

Once the whole masalas fried, add the finely chopped ginger , garlic and onion and sauté well.

Once the onions becomes translucent, add the green chillies, and curry leaves and saute.

Then add ginger garlic paste and sauté and then add the tomato puree and mix well.

Then add the turmeric powder,salt Coriander powder and  chilli powder. Mix well.


Add the required water and close the pan with a lid. Let the gravy to boil for around 5 to 10 minutes.

Once the gravy becomes little thick and the raw smell of the masala goes out, add the crumbled vada and mix well. Let the gravy to boil for 2 minutes. by this time the gravy becomes thick. Then add the remaining vadas and mix well. 

Then add the garam masala and switch off the stove. Add the coriander leaves and mix well.

Serve hot with idly, dosa, chapatti or poori.

NOTES:
  • You can add thoor dhal also along with channa dhal.
  • While grinding don’t add water. Add 1 to 2 tbls of water if needed only.
  • Instead of deep frying you can cook the balls in steam or in paniyaaram pan.
  • You can use leftover masala vadas also.
  • In the ground paste you can add chopped onions, Curry leaves, and coriander for more flavor and taste.
  • At the end you can add ¼ cup of thick coconut milk for added flavor.
  • Adding chopped ginger and garlic is optional. I just added it for more flavor.
  • let the vadas to soak in the gravy for minimum half an hour. while serving heat the gravy for few minutes.
  • if the gravy becomes so thick after cooled down add little hot water and let the gravy to boil for few minutes.
  • Adjust the quantity of vada , because if it more then the gravy will become so thick.







Do try this recipe and please don’t forget to give your feedback in comments.

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