Vada Curry Recipe

Vada Curry picture


Preparation Time15 MinCooking Time45 Min
Ready In1 Hr 0 MinDifficulty LevelBit Difficult
Health IndexHealthyServings4
VegetarianInterest Group


 Chana dal1 Cup (16 tbs) (Gram Lentils)
 Coriander2 Tablespoon, chopped (Hara Dhania)
 Green chili2 , finely chopped (Hari Mirch)
 Oil2 Cup (32 tbs) (For Frying)
 Onions2 , finely sliced
 Sarson1 Teaspoon (Black Mustard Seeds)
 Curry leaves15 (Kari Patta)
 Ginger paste1 Teaspoon
 Garlic paste1 Teaspoon
 Tomatoes2 , finely chopped
 Besan2 Tablespoon (Gram Flour, Mixed In 1 Cup Water)
 Dhania powder1 Teaspoon (Coriander)
 Chilli powder1 Teaspoon
 Garam masala1⁄2 Teaspoon


Wash the channa daal and soak for 15 minutes. Drain water and grind coarsely, add salt, hara dhania and hari mirch. Heat oil in a kadhai, fry spoons-full of the channa daal paste to make small vaadey. Fry until golden, drain excess oil and keep aside. Reheat 3-tbsp oil in another pan, add onion and fry until golden. Add urad daal, sarson and kari patta. Fry for 2-3 minutes. Mix-in ginger and garlic pastes and fry further for 2-3 minutes. Add tomatoes, salt, dhania powder, chilli powder and garam masala and fry until the oil separates. Stir-in besan-water and bring to a boil. Add the vadey, mix well, cover the pan and leave to simmer for 5 minutes. 8. Serve hot, accompanied Lemon rice/Dosa.



Anonymous says :

Hey this is vada kury.
Posted on: 2 December 2011 - 2:46am