Tuesday, 30 May 2017

Vada Curry

My sister in law served us the yummiest Vada Curry with nool puttu [spring hoppers] when we visited her in Mysore a couple of years ago... The taste is like a nice mix between a korma, a coconut based curry and spicy stew.

So when I wanted to make it and just had a borderline of a recipe.. I added a spice paste.. that I saw on the net...

 It added a distinct and yummy spicy tang to the gravy... My kids were lapping it up with hot crisp dosas.. And later on, just the Vada and gravy...so the recipe is a keeper.!!!

Here goes

For the Vadas
Soak a cup of urad dal with a tbsp of rice for 2hours.
Grind with out much water, green chillies ,salt and a pinch of hing.

Vadas boiling away merrily :)
Beat well with your hand and fry /steam or airfry small sized vadas.
Keep aside.


To grind to a paste
1 tsp of ginger garlic paste
1tsp of saumf[fennel seeds]
1pc of cinnamon
2green chillies

To make the curry-
Mustard seeds 1tsp
Hing a pinch

Onion chopped 1
Ginger shredded 1 small pc
Red chillies two
Curry leaves
Turmeric powder 1/2 tsp
Kashmiri Chilly powder a pinch

Coconut milk(thick) 1 and 1/2 tetrapacks.
Thin coconut milk (mix the rest of the coconut milk 1/2 pack with 1 cup water)

Heat oil and splutter a tsp of mustard,a pinch of hing, half tsp of jeera.
Add 1 chopped onion, shredded ginger, red chilly and curry leaves.
Once the onion turns golden, add the ground paste and saute for a min. 
Add 1/2 tsp of turmeric and a pinch of Kashmiri chilly powder (just for colour)
Add two chopped tomatoes and saute well.
When the tomatoes turn mushy ads the thin coconut milk, add salt and allow to boil.
Add the vadas and let it soak in the boiling liq for a minute or. more.
Check for seasonings and add the thick coconut milk..
Mix well and let it just boil...
Take off heat and garnish with chopped coriander.
Serve hott

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