Vada Curry


This is lentil curry preparation from Tamil Nadu, often served as a side with Idli or Dosai.
½ cup Bengal gram
1 no Clove
1 no Cinnamon stick (small)
2 pinch Cumin seeds
2 pinch Fennel seeds
1 no Green chilli
3 tsp Onion (very finely minced)
¼ tsp Ginger (finely minced)
¼ tsp Garlic (finely minced)
3 pinch Salt
1 tsp Curry leaves (finely minced)
1 no Onion (diced)
2 nos Tomatoes (ripe and juicy)
2 tsp Ginger garlic crushed
2 nos Green chilli
1 no Bay leaf
1 no Cinnamon stick
2 nos Cloves
¼ tsp Cumin seeds
¼ tsp Fennel seeds
1 pinch Mustard
3 pinch Turmeric powder
1 tsp Red chilli powder
2 tsp Coriander /dhania powder
½ tsp Salt (or to taste)
5 nos Curry leaves
3 stks Coriander leaves
5 tsp Oil


To make the Vada

Wash and soak Bengal gram for at least 2 hours. Then drain  water completely using a colander, spread on a clean kitchen towel to drain again. Grind Bengal gram, cinnamon, clove, cumin seeds, fennel seeds and green chilli from the table-1 to a coarse paste. Now mix finely minced onion, ginger, garlic, curry leaves and salt  from Table-1 to the ground paste. Make them into small portions and steam them on greased idli plates for 7 minutes. Once done remove them and keep aside.

To make the curry

Heat oil in a pan, splutter mustard, cumin seeds, fennel seeds along with bay leaf, cloves and cinnamon. Saute onions and green chillies until golden, then add crushed ginger garlic followed by the tomatoes. Let the tomatoes cook, now add the turmeric powder, red chilli powder, coriander powder  and salt. When the gravy thickens add the steamed vadas by slightly scrambling them. Mix well and let it simmer until the vada soaks up all the liquid from the gravy. Garnish with curry and coriander leaves. Serve hot with Idli or dosai.


Vadas can be prepared in 3 different ways.

1. Slightly deep fried 2. Shallow fried with little oil 3. steamed.

Left over masala vadai can also be scrambled to make this curry in hurry.

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