Vadacurry/Vadakari/Vada Curry - Saidapete Special
Today is letter V under our mega marathon themed Journey through Tamil cuisines and its a popular accompaniment,vadacurry.
Vadcurry is an accompaniment served for idly,dosa and idiyappam.Mini masala vadas are dunked in a creamy rich onion,tomato based gravy.
As this curry was introduced in a hotel at Saidapete in Chennai and gets popular.Since then its called as Saidepete vadacurry/vadakari.
Low fat steaming version of vadas can be made and add in the gray.But in hotels deep fried vadas are crumbled and used.So I followed the recipe and deep fried the vadas,used it.Off to the recipe........
Vadacurry/Vadakari/Vada Curry
Basic Information Preparation time 15 minutes
Cooking time 35-40 minutes
Cooking time 35-40 minutes
Serves 3-4
Ingredients
For the vadas
Ingredient | Quantity |
|---|---|
Channa dhal/kadala paruppu | 1/2 cup |
Ginger/inji | 1/2 inch piece |
Garlic/poondu | 2 cloves |
Red chilly /varamilagai | 2 |
Fennel seeds/sombu | 1 tsp |
| Salt | 1/2 tsp |
Oil | to fry |
For the gravy
Ingredient | Quantity |
|---|---|
Onion/ vengayam(finely chopped) | 1 (medium size) |
Ginger&garlic paste | 1 tbs |
Tomato(pureed) | 2 (medium size) |
Red chilly powder/milagai podi | 1 tsp |
Coriander powder/dhaniya podi | 2 tsp |
| Turmeric powder/manjal podi | 1/4 tsp |
Green chilly/pachamilagi | 3 (slit lengthy) |
Thick coconut milk | 1/2 cup |
Curry leaves/karivepillai | few leaves |
Coriander leaves | 1 tbs(finely chopped) |
Salt | 1.25 tsp |
Oil | 1 tbs |
For the tempering
Ingredient | Quantity |
|---|---|
Fennel seeds/sombhu | 1/4 tsp |
Cloves/lavangam | 3-4 |
Cinnamon/pattai | 1 inch |
Bay leaf | 1 |
Method
- Soak the channa dhal in water for couple of hours,after soaking drain the water completely.Take the soaked channa dhal,fennel seeds,ginger,garlic,red chilly and salt.Grind it to a coarse paste without adding water.Transfer it to a bowl.Heat oil in a pan and once it becomes hot take a handful of batter. Pinch out a small gooseberry size batter and drop it in the oil.Fry it till it becomes nice and golden.
- Remove it from the oil and drain it on a paper towel.Crumble half of the vadas and keep it aside.Heat 1 tbs of oil in a pan to make the gravy and do the tempering with the given ingredients.Add the onion,green chilly and curry leaves along with a pinch of salt.
- Saute it till transparent,add in the ginger&garlic paste and fry it util the raw smell disappears..Add in the pureed tomato and cook it until mushy.Add in all the spice powders and salt,give it a mix.
- Let it cook for a minute.Add around 1.5 cups of water and cook it for 5 minutes,let it simmer for another 2 minutes.At this stage add the coconut milk.
- Let it boil for 2 minutes or raw smell goes off.Now add the crumbled vadas and vadas to the gravy.Let it cook for 2-3 minutes in a medium flame.Add in the chopped coriander leaves and put off the flame.
- Serve it with idly or dosa.
- After adding the vadas to the gravy,it tends to absorb more gravy so adjust the consistency of the gravy while cooking.
- For steaming the vadas,take the prepared batter in a idly plate and steam for 5-7 minutes.
- Instead of coconut milk,coconut paste can also be used.
Enjoy..............
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
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