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    Vada Curry: Ingredients

    Uploaded by

    nandhu
    1) Vada curry is a South Indian dish made of lentil dumplings (vada) in a spicy coconut gravy. 2) To make the vada, soaked channa dal is ground to a paste with spices and onions then rolled into balls and steamed, pan fried or microwaved. 3) The gravy is made by cooking onions, tomatoes and spices in oil then adding water or coconut milk along with the vada pieces. The vada absorbs the flavors as it simmers for 5 minutes.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Vada Curry: Ingredients

    Uploaded by

    nandhu
    14 views2 pages
    1) Vada curry is a South Indian dish made of lentil dumplings (vada) in a spicy coconut gravy. 2) To make the vada, soaked channa dal is ground to a paste with spices and onions then rolled into balls and steamed, pan fried or microwaved. 3) The gravy is made by cooking onions, tomatoes and spices in oil then adding water or coconut milk along with the vada pieces. The vada absorbs the flavors as it simmers for 5 minutes.

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    Vada Curry

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    Vada Curry

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    1) Vada curry is a South Indian dish made of lentil dumplings (vada) in a spicy coconut gravy. 2) To make the vada, soaked channa dal is ground to a paste with spices and onions then rolled into balls and steamed, pan fried or microwaved. 3) The gravy is made by cooking onions, tomatoes and spices in oil then adding water or coconut milk along with the vada pieces. The vada absorbs the flavors as it simmers for 5 minutes.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    14 views2 pages

    Vada Curry: Ingredients

    Uploaded by

    nandhu
    1) Vada curry is a South Indian dish made of lentil dumplings (vada) in a spicy coconut gravy. 2) To make the vada, soaked channa dal is ground to a paste with spices and onions then rolled into balls and steamed, pan fried or microwaved. 3) The gravy is made by cooking onions, tomatoes and spices in oil then adding water or coconut milk along with the vada pieces. The vada absorbs the flavors as it simmers for 5 minutes.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Vada Curry

    Ingredients
    For the Vada
    Channa Dal (Bengal Gram, Kadalai Paruppu) - 1 cup
    Dry Red Chillies - 3
    Fennel Seeds - 1/4 tsp
    Ginger - 1/2 " piece
    Garlic - 2 cloves
    Curry Leaves - 4-5 leaves
    Asafoetida - a pinch
    Salt - 1/2 tsp
    Onion - 1/4 (finely chopped)
    For Curry
    Onion - 1 (chopped)
    Tomato - 2 (chopped)
    Ginger Garlic Paste - 1 tsp
    Green Chillies - 2
    Red Chilly Powder - 1tsp
    Turmeric Powder - 1/4 tsp
    Corriander Powder - 2 tsp
    Mustard Seeds - 1/2 tsp
    Fennel Seeds - 1/4 tsp
    Cumin Seeds - 1/4 tsp
    Whole Garam Masala - 1 cinnamon stick, 3 cloves
    Curry Leaves - 1 spring
    Salt - as needed
    Oil - 2 tblsp
    Cilantro - handful (finely chopped)

    Method
    1. Soak the bengal gram for an hour. Drain all the water and grind it to a coarse paste along with

    dry red chillies, ginger and garlic.


    2. Mix finely chopped onion, curry leaves, asafoetida, fennel seeds and salt to the ground dal
    paste.
    3. Pinch small balls of this dal paste (blueberry sized) and cook it using any of the following
    methods :(a) Steam it using a idli stand or a vegetable steamer for 8-10 minutes .
    (b) Shallow fry/ pan fry in a frying pan with little oil till it turns golden brown.
    (c) Place the small balls in a microwave safe plate and microwave for 2-3 minutes.
    4. Keep these vada pieces ready while you prepare the gravy.
    (You can also prepare the gravy using left over masala vada. Scramble the vadas into tiny pieces
    and proceed.)
    5. For the curry, heat oil in a pan and splutter the mustard seeds, cumin seeds, fennel seeds,
    whole garam masala and curry leaves.
    6. Add the finely chopped onions and green chillies. Fry them till it turns golden brown.
    7. Add the ginger garlic paste and fry for a minute. Next add the chopped tomatoes and cook till
    the tomatoes are totally mashed up.
    8. Add salt, turmeric powder, red chilly powder and corriander powder. Cover and cook till the oil
    seperates from the masala.
    9. Add enough water (about 4-5 cups) and bring it to a boil.
    (You can also use diluted coconut milk instead of water.)
    10. Add the tiny vada pieces to the curry. Simmer for about 5 minutes so that the gravy will be
    absorbed by the vada pieces.
    11. Check for salt and the gravy consistency and adjust if needed. The curry will continue to
    thicken as it rests.
    12. Finally add chopped corriander leaves (cilantro) and switch off.

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