Vada curry recipe (steamed version) with step by step photos and detailed instructions
This is one of the extremely delicious side dish for south indian Tiffin item, If you have not tried this so far i would suggest you to try , i am sure you make again and again. I have been making this vada curry recipes for so long, wondering why i have not blogged Better late than never, Here with my version.
To Soak And Grind :
Channa Dal – 3/4 cup
fennel – 1 tbsp
garlic – 2 medium size
red chilly – 5 nos
salt – as required
To make the gravy
Oil – 2 tbsp
Bay leaf – 2 medium size
cinnamon stick – 1/2 inch
mustard seeds – 1 tsp
fennel seeds – 1 tbsp
onion – 2 medium size
ginger garlic paste – 1tbsp (shredded or paste)
Tomato – 2 large finely chopped
Turmeric – a pinch
Coriander powder – 1 1/2 tbsp
Red chilly powder – 1 tbsp
Garam masala powder – 1 tbsp
coriander leaves – as required to temper
Salt – as required
Water – 2 to 3 cups (as required to make the gravy )
Soak the channa dal for 1 to 2 hours, and strain the water completely and grind it along with red chilly , garlic , fennel with the required amt of salt, Do not every add water, if you feel its too dry ,than a tbsp of water is enough, It can grind like paste texture or coarse texture, as we do it for our masala vadai . Then collect it in a vessel and mix nicely, Then take a small quantity of mixture and make a mini circle shape, do it for the rest and steam it in the idly cooker or steamer for 10 to 15 minutes or till its cooked.Then allow it to cool completely , then crumble the mixture, Make sure its not powdered, it does have some tiny mass.
Heat the kadai and pour the oil once heat , add the mustard seeds once cracked add the bay leaf and cinnamon stick saute for a minute, then add the fennel seeds till it changes it colors, Then add the chopped onion saute till it changes it colors, then add the shredded ginger and garlic paste and saute till raw smell goes, Then add the tomato and saute till it oozes its water. Then add all the spice powders and mix well , saute till it becomes thick and oozes its oil.
Now add the 2 cups of water, allow the mixture to boil. At one point you can see the oil floats over the water, keep the flame in the medium add the crumbled vada mixture. adjust salt. Allow it to be in the flame till it mixes well and it forms thick semi solid . Then off the flame add the coriander leaves to temper.
Serve it for Idly /dosai / SET DOSAI
- Adjust the salt as per need, because we are adding it in the steamed vadai as well as in the gravy .
- I have not used the green chilly , instead red chilly you can grind the vada batter in green chilly.
- Spices can be adjusted as per family need.
- while crumbling the steamed vadai, make sure its not powdered, Otherwise the gravy wont be thick.
- Instead of steaming it can be made as vadai and can be added in the gravy too.
- It is little time consuming , so plan it before you proceed.
- If you like mint leaves it can be added for the flavor.