Masala Vada Curry

Masala Vada Curry Recipe

23 Rating


About Masala Vada Curry Recipe:

A traditional dish from southern state Tamil Nadu in the Indian sub continent , made from vadai of chana dal flavoured with saunf (fennel) and red chillies and simmered in a spicy tomato gravy. Served with dosa, idli or appam this south indian delecacy is full of flavours and aromatic spices which can be served for lunch or dinner.

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  • 40 mins
  • 23 Ingredients
Adjust Servings :

Ingredients for Masala Vada Curry Recipe

  • As required Ingredients for vadas
  • 1/2 cup Chana dal soaked
  • 1/2 teaspoon Fennel seeds
  • 5 Curry leaves Nos
  • 1-2 Dry red chillies Nos
  • As required Oil For Frying
  • As required Ingredients for curry
  • 1 teaspoon Oil
  • 2 Cloves Nos
  • 1 inch Cinnamon
  • 3 Green cardamom Nos
  • 5-6 Whole peppercorns Nos
  • 1 Bay leaf crushed
  • 1 Green chillies slit
  • 1 inch Ginger chopped
  • 4 Garlic cloves chopped
  • 1 Onion Finely Chopped
  • 1/2 cup Cooked tomato puree
  • 1/2 teaspoon Red chilli powder
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon Coriander powder
  • As required Salt
  • As required Mint leaves chopped for garnish
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Masala Vada Curry Recipe


Wash and soak ½ cup chana dal for 3 to4 hours


In the tall grinding jar add ½ cup soaked chana dal, ½ tsp fennel (saunf) seeds, 5 curry leaves, 1 to 2 dry red chillies.blend to make a thick and coarse mixture.


Heat a paniyaram pan and drizzle oil in all the cavities. When the pan is hot, spoon in masala vada batter into each cavity and pan fry till the surface looks steamed. Drizzle a little oil over the vada and carefully flip them over to ensure that they cook evenly on both sides. Fry till the vada are golden and crisp on both sides. This should take about 5 minutes cooking on medium heat so that the vada cooks through.


To make the curry, heat 1 tsp oil in a pan. Add 2 cloves( lavang), 1 inch cinnamon (dalchini), 3 green cardamom (elaichi), 5 to6 whole peppercorns, 1 bay leaf crushed, 1 slit green chillies and saute for a few seconds till the aroma of the spices comes through.


Next add 1 inch chopped ginger ,4 cloves chopped garlic, 1 onion finely chopped. Saute till onions are soft and lightly browned.


Add ½ cup cooked tomato puree, ½ tsp red chilli powder, ½ tsp turmeric (haldi) powder and 1 tsp coriander powder. Stir well to combine all the ingredients in the pan. Saute for 1 to 2 minutes till the raw smell is no more. Add salt to taste.


Then add ½ cup to 1 cup of water to make a gravy consistency. Add the vadas to the gravy. Crumble 1 or 2 vadas into the gravy to make a thick curry.


Cover and simmer for 10 minutes till the vadas absorb the flavours of the gravy and become soft. A little more water may be added if the curry is too thick and the vadas have not yet become soft. Check for salt and seasoning and adjust accordingly and simmer for a few more minutes.


Lastly add a few chopped mint leaves for garnishing the Masala vada curry.