South Indian Vada Curry Recipe (Vadakari)

South Indian Vada Curry Recipe (Vadakari) is a speciality from Tamil Nadu which is made from masala vadai (Bengal gram fritters). Vada Curry is served equally a side dish along amongst idli, dosa or fifty-fifty amongst Parottas. 

It is believed that vada curry was created past times a small-scale hotel chef inwards Tamil Nadu. The chef had a lot of leftover masala vada from the previous night. Next morning, piece looking for ideas to purpose the leftover vada, the chef came upwardly amongst this vivid recipe where he crumbles the vada into smaller seize amongst teeth size pieces and dunked them inwards an onion-tomato masala curry.

He served Vadakari amongst idli in addition to dosa for breakfast to the hotel customers. People who tasted it liked it in addition to thence much that they started coming dorsum every forenoon bespeak for the same curry. The traditional Vadakari uses masala vada prepared the previous night. And trust me the curry prepared inwards traditional means tastes the best. Delicious, total of wonderful flavours in addition to a perfect side dish for the breakfast along amongst idli’s/dosas. 

 is a speciality from Tamil Nadu which is made from masala vadai South Indian Vada Curry Recipe (Vadakari)

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 is a speciality from Tamil Nadu which is made from masala vadai South Indian Vada Curry Recipe (Vadakari)

Learn how to brand South Indian Vada Curry inwards few uncomplicated steps: 

 is a speciality from Tamil Nadu which is made from masala vadai South Indian Vada Curry Recipe (Vadakari)

South Indian Vada Curry Recipe

South Indian Vada Curry Recipe (Vadakari) is a speciality from Tamil Nadu which is made from masala vadai (Bengal gram fritters). Learn how to brand vadakari inwards few uncomplicated steps. 

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Course: Side Dish
Cuisine: Indian

Prep Time: 20 minutes
Cook Time: 30 minutes

Servings: 6
Author: Hina Gujral


Ingredients for masala vada

  • 1 Cup channa dal bengal gram
  • 1 small-size onion finely chopped
  • 3 tbsp coriander leaves finely chopped
  • 1 sprig of curry leaves chopped
  • 1 green chili finely chopped
  • Salt to taste
  • Oil for deep frying

To hold upwardly grind into paste

  • 4 dried carmine chilies
  • 4 cloves of garlic
  • 1 inch piece of ginger
  • 1 tsp cumin seeds

Ingredients for the curry

  • 2 onions finely chopped
  • 1 Cup tomato puree
  • 1 tsp ginger garlic paste
  • 2 green chilies slit
  • 1 bay leaf
  • 4 cloves
  • 1 inch cinnamon stick
  • 1/2 tsp fennel seeds
  • 1 tbsp red chili powder as per preference
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • Salt to taste
  • 1 ½ tbsp oil
  • Water equally required


  • To gear upwardly the vada, launder in addition to soak channa dal inwards H2O for iii hours.
  • Fine chop the onions, light-green chilies in addition to coriander leaves. Keep aside.
  • Grind all ingredients mentioned nether the listing ‘to grind’ along amongst 1 teaspoon of H2O into a coarse paste. Set aside.
  • Drain H2O from channa dal in addition to grind it into a coarse paste. Avoid using whatsoever H2O to grind the dal.
  • To the soil channa dal, add together onions, coriander leaves, soil masala paste, tabular array salt in addition to mix well.
  • Heat petroleum inwards a deep heavy-bottom pan.
  • Shape the vada circular in addition to slide gently into the pan of hot oil.
  • Deep fry them until golden brown.
  • Drain on a plate lined amongst kitchen towel.
  • Instead of deep-frying yous tin steam the shaped vadas inwards idli steamer for almost 12 minutes.
  • To brand the curry, oestrus 1 ½ tablespoon petroleum inwards a pan.
  • Add bay leaves, cinnamon stick, cloves in addition to fennel seeds to hot oil. Fry till aroma of spices is released.
  • Add onion, light-green chilies in addition to gear upwardly till onions plow translucent.
  • Add ginger garlic paste. Cook until raw odour of the glue is gone.
  • Add love apple tree puree (first blanch tomatoes inwards boiling H2O for almost 8 to 10 minutes. Remove tomatoes from water, peel the pare in addition to blend into puree).
  • Cook until petroleum separates from the sides of the pan.
  • Add all the spice powders along amongst salt, stir to combine.
  • Add almost 1 loving cup of H2O in addition to convey the curry to boil once.
  • Crumble the deep fried vadas into smaller pieces earlier adding it to the curry. You tin add together the whole vada equally good inwards the curry.
  • Simmer the curry over medium oestrus in addition to allow the vadas absorb the flavour of the curry. This takes almost 12 to fifteen minutes.
  • Once the gravy is thick, plow off the heat.
  • Garnish Vadakari amongst fresh coriander leaves.
  • Serve Vad Curry warm equally side dish for idli or dosa.
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