Vada Curry

Vada Curry

Vada Curry

Veg Vegan

Fried chana dal dumplings in a fragrant coconut-onion curry — medhu vadai or paruppu vadai made with chana dal is fried, then soaked briefly in warm water to soften slightly, and simmered in a thin curry of fried onion (shallots), tomato, green chilli, ginger, and freshly ground coconut paste seasoned with coriander and cumin. The vadai absorbs the curry completely during simmering and becomes intensely flavoured, soft inside and slightly spongy, holding the sauce's flavour throughout. The ultimate Tamil Brahmin Sunday breakfast; eaten with idli, dosai, or parotta, the vada curry functions as the savoury protein counterpart that elevates any breakfast plate.

Cuisines

Chettinad Tamil Brahmin Kongunadu Madras

Best for

Breakfast Lunch

Build a full meal around Vada Curry

Get a matched combo of sides and accents

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

chana dal 1 cup Chana dal
rice flour 2 tablespoons Rice flour
Fennel Seed 1 teaspoon Fennel Seed
coconut oil 2 tablespoons Coconut oil
Mustard Seed 1 teaspoon Mustard Seed
Cumin 1 teaspoon Cumin , seeds
asafoetida 1 pinch Asafoetida
Onion 1 cup Onion , finely chopped
Tomato 1 cup Tomato , finely chopped
ginger-garlic paste 2 teaspoons Ginger-garlic paste
turmeric powder 1 teaspoon Turmeric powder
red chili powder 1 teaspoon Red chili powder
coriander powder 1 teaspoon Coriander powder
water 1 cup Water
Coconut Milk 1 cup Coconut Milk , thick
Cilantro 1 handful Cilantro , chopped
salt — Salt , to taste

Instructions

  1. 1 Wash and soak the chana dal in water for 2 hours.
  2. 2 Drain the water and grind the dal coarsely without adding water.
  3. 3 Mix the ground dal with rice flour, fennel seeds, and salt.
  4. 4 Form small balls from the mixture and steam them for 10-12 minutes until cooked.
  5. 5 Heat coconut oil in a pan, add mustard seeds, cumin seeds, and asafoetida.
  6. 6 Add chopped onions and sauté until they turn golden brown.
  7. 7 Add ginger-garlic paste and sauté until the raw smell disappears.
  8. 8 Add chopped tomatoes and cook until they turn soft and mushy.
  9. 9 Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
  10. 10 Pour in water and bring the mixture to a boil.
  11. 11 Add the steamed dal balls to the curry and simmer for 5-7 minutes.
  12. 12 Add coconut milk and simmer for another 5 minutes.
  13. 13 Garnish with chopped coriander leaves and serve hot.

Tips

For a richer flavor, you can fry the dal balls instead of steaming them.