Vada curry/vada kari

Vada curry/vada kari

Vada kari is a famous menu in Tamil nadu hotels where deep fried masala vada/paruppu vadai is broken into pieces and is cooked in a rich gravy.Here we have given the recipe that doesn't involve deep frying of vadas and tastes equally delicious.


Ingredients

for vada

chana dal        -3/4 cup
onion              -1/2
green chilli      -2
salt                  -to taste
oil                   -2 tbsp
curry leaves    -few
coriander        - few

 

for gravy

onion                           -1
tomato                         -11/2
ginger                          -2 inch
garlic                           -5-6 cloves
fennel seeds                 -1/2 tsp
cinnamon stick             -1
cloves                           -3
coconut milk                -3/4 cup thin
chilli powder               -1/2 tsp
kashmiri chilli powder-1/2 tsp
coriander powder      -1 tbsp
cumin                          -1/4 tsp
garam masala              -1/4 tsp
oil                                -3 tbsp
curry leaves                 - few

Method

making vada

  • Soak channa dhal in water for atleast 3 hours
  • Drain the water thoroughly and pat dry it.

  • In a blender grind coarsely adding salt,hing and fennel seeds
  • Now mix onion ,curry leaves,cilantro and green chillies.

  • heat the dosa tawa make like a  adai dosa



    Remove and keep it aside.

    You can also use our masala vadai recipe to make vadai and make into pieces. 
    

     For gravy

  • In a blender grind ginger garlic and fennel seeds to a fine paste.

  • in a pan heat oil and temper with cinnamon,cloves ,curry leaves.
  • Add onion fry until transparent.

  • Add the  ground paste and fry until the raw flavour goes off.


  • Now put the finely chopped tomatoes.

  • Add the spice powders and salt and cook until oil oozes out.


  • Pour the coconut milk and 1 cup of water.

  • Allow it to boil and add the crushed vadai.


  • Cook for another 3 minutes and garnish with cilantro


  • Serve with idli,dosa or rice

Serves   2-4

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