My day always starts in the kitchen whether its a weekday or a weekend. I woke up early knowing that its Monday and I have a busy week ahead. I started by making a cup of tea for myself and steaming the millet idlis for breakfast. I was wondering what to serve as a side dish and finally decided to make this Chettinad Vada Curry.
Vada Curry is very famous in South India and served as a side dish with idli or dosa. I have often relished this dish and learnt to prepare this curry from my mother. The deep fried Vadas made with chana dal are cooked in a delicious gravy. So, sharing a detailed recipe and hope you all have a wonderful week ahead..
Chettinad Vada Curry Recipe
Recipe Type: Curry
Cuisine: Indian
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- Chana dal/split chickpeas – 3/4 cup
- Onion – 1 (finely chopped)
- Tomato – 2 (finely chopped)
- Coconut milk – 1 cup
- Grated ginger – 1 tbsp
- Garlic cloves – 3
- Fennel seeds/saunf – 1 tsp
- Cumin seeds/jeera – 1 tsp
- Cinnamon – 1/2 inch stick
- Clove – 2
- Green cardamom – 1
- Red chilli – 2
- Red chilli powder – 1/2 tsp
- Turmeric powder – 1/4 tsp
- Asafoetida/hing – 1/8 tsp
- Curry leaves – 1 sprig
- Fresh coriander leaves – 2 tbsp (for garnishing)
- Vegetable oil for deep frying
Instructions
- Soak split chickpeas in some water for 2 hours. Drain the water completely
- Add these split chickpeas in your grinder along with red chillies, salt to taste, asafoetida, fennel seeds and few curry leaves. Coarsely grind it without adding any water.
- Heat oil in frying pan. Make small balls of the lentil batter and when oil is warm, drop it in oil carefully and fry it on low flame for few minutes. When it turns golden brown, remove them from the pan. Break these vada in 2 pieces.
- Add 1 tbsp vegetable oil in a pan. Add cumin seeds and let it crackle. Add cinnamon stick, cloves, cardamom and saute.
- Now add chopped onions and saute till they turn translucent. Add ginger, garlic and few curry leaves and saute for few seconds.
- Add chopped tomatoes and saute till tomatoes become mushy and oil leaves on the sides.
- Add turmeric powder, red chilli powder and mix.
- Now add coconut milk and mix well.
- Add the vada pieces, salt to taste and mix well. Lower the flame let it cook for few minutes.
- Transfer in a bowl, garnish with coriander leaves and serve.
Yum
I like vara curry so much and it’s a must for me whenever I visit TN. And the breakfast plate looks delicious
Thank you 🙂
Yummy….
It will be too hot with chillies, cinnamon, cloves, ginger, garlic and acidic with tomatoes… Any mild version?
Adjust red chillies according to your taste.