Monday, July 2, 2012

Vada Curry

I had this all of a sudden craving for the well known South Indian South dish 'Vada Curry' which is served in the restaurants along with Dosa/Idly/Parotta or any other tiffin. It tastes great with everything!
I wanted to make it the authentic way with left over vadas, so I made Spinach Vadas/Keerai Vadai the previous day and we happily munched on that. But of course I made a extra batch especially for making the 'Vada Curry' and saved it for the next day.
In the restaurants they usually make it with left over Masala Vada. But this tasted just the same.
And tonight its Vada Curry with Idly. Yummy!
Serves 4
Ingredients Required:
Left Over Masala Vadai - 10 small size (1 day old)
Onion - 1, finely chopped
Tomato - 1, finely chopped
Garlic - 4 cloves, finely chopped
Ginger - 1 tsp, grated
Coconut Milk - 1 cup
Garam Masala Powder - 1 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Cumin Seeds - 1 tsp
Salt as required
Cilantro for garnishing

How to make?
Cut the vada into small pieces and set aside.
Heat some oil in a pan and add some oil.
Add cumin seeds and allow to splutter. Add the onion, garlic and ginger.
Fry till they are well cooked and the onions turn light brown in color.
Add the tomato and  all the spice powders. Give a good mix.
Add 1/2 cup water so the mixture does not burn. Close the pan and allow to simmer for 10 minutes until the tomatoes are well cooked.
Add the vada pieces, give a good mix. 
Add the coconut milk and bring to boil once and turn off the stove.
Garnish with chopped cilantro.

Serve with Idly/Dosa/Parotta/Idiyappam or taste great even with Rice!
In case you do not have left over vada, make fresh masala vada and it tastes just the same.
Recipe for Masala Vada: (Steamed masala vada for Vada Curry)
Bengal Gram / Channa Dal - 1/2 cup
Onion - 1, finely chopped
Green Chilli - 2, finely chopped
Red Chilli - 2
Ginger - 1" (optional)
Coriander leaves - as desired
Cumin Seeds - 1 tsp
Salt to taste
Curry leaves few
How to make?
Clean and soak channa dal for 2 hrs.
Set aside 1 tbsp of the soaked dhal and grind the rest into a coarse mixture with red chilli and salt without adding water.
Add the 1 tbsp of the dhal with the coarse mixture.
Mix the finely chopped onion, green chilli, ginger, cilantro and cumin seeds and mix well.
Pinch out small quantities of the batter on to a idly plate and steam for 10 minutes, until it is cooked.
Heat a tbsp of oil in a pan and roast the cooked vada till it is lightly brown.
Set aside for the vada curry.

This is an alternative healthier version of preparing the vada for the vada curry instead of deep frying. If you prefer, you can deep fry the vada in oil instead of steaming and roasting.