Vada Curry (Side Dish For Idli/Dosa) Recipe

Cooking Directions

• STEP 1.To make the vadas, soak chana dal for 2 hours and grind it into a coarse paste.
• STEP 2.Add chopped onions, green chilies, ginger, curry leaves, and salt to the dal paste.
• STEP 3.Shape the mixture into small vadas and deep fry them until golden brown.
• STEP 4.To make the curry, heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves.
• STEP 5.Add chopped onions and sauté until golden brown.
• STEP 6.Add ginger-garlic paste, turmeric powder, red chili powder, and coriander powder. Cook for a minute.
• STEP 7.Add tomato puree and cook until the oil separates.
• STEP 8.Add water, salt, and simmer for 10 minutes.
• STEP 9.Add the fried vadas to the curry and simmer for another 5 minutes.
• STEP 10.Garnish with coriander leaves and serve hot with idli or dosa.

Cooking Tips

• Make sure the vada batter is not too watery or too thick. It should be of dropping consistency.
• You can add a pinch of baking soda to the vada batter for a softer texture.
• If you don't have leftover vadas, you can make them fresh by following the vada recipe.
• 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.

Storage and Serving

• Vada Curry is best served hot with idli or dosa.
• Leftover vada curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving and adjust the consistency with water if needed.