Idly Vada Curry Recipe

Cooking Directions

• STEP 1.Prepare the idlis and vadas by fermenting the batter overnight and frying them until golden brown.
• STEP 2.In a separate pan, heat oil and add mustard seeds, cumin seeds, curry leaves, and chopped onions. Saute until the onions turn golden brown.
• STEP 3.Add ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and salt. Cook for a few minutes until the spices are well combined.
• STEP 4.Add tomato puree and cook until the oil separates from the mixture.
• STEP 5.Add water and bring the curry to a boil. Simmer for a few minutes until the flavors are well infused.
• STEP 6.Add the fried idlis and vadas to the curry and let them soak for a few minutes.
• STEP 7.Garnish with chopped coriander leaves and serve hot with coconut chutney or sambar.

Cooking Tips

• Make sure the idli and vada batter is well fermented for soft and fluffy idlis and crispy vadas.
• You can adjust the spice level of the curry according to your preference by adding more or less chili powder.
• For a richer curry, you can add coconut milk or cashew paste to the tomato puree.
• If you don't have time to ferment the batter, you can use store-bought idli and vada mix.

Storage and Serving

• Leftover idly vada curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry in a pan or microwave before serving.
• Serve the idly vada curry hot with coconut chutney or sambar for a delicious and satisfying meal.