Vadai Curry
Dive into the bold and comforting flavors of South India with this aromatic Vadai Curry recipe—an irresistible combination of crispy, golden chana dal fritters (vadai) simmered in a rich, spiced coconut-based gravy. Perfectly seasoned with fragrant spices like fennel, garam masala, and coriander, this curry boasts a creamy texture and a burst of flavor from sautéed onions, tomatoes, and a freshly ground coconut paste. The interplay between the tender vadai soaking up the spiced gravy and the curry's vibrant aroma makes it a crowd-pleaser, traditionally served alongside soft idlis, crispy dosas, or steamed rice. Easy to prepare yet packed with layers of taste, Vadai Curry is a must-try for spice lovers and hearty food enthusiasts alike.
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Recipe Information
Ingredients
- 1 cup Chana dal (split Bengal gram)
- 2 medium Onion
- 2 medium Tomato
- 3 small Green chilies
- 5 cloves Garlic
- 1 inch Ginger
- 1 sprig Curry leaves
- 1 teaspoon Mustard seeds
- 1 teaspoon Fennel seeds
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 0.5 cup Coconut (grated)
- 4 tablespoons Cooking oil
- 1 to taste Salt
- 2.5 cups Water
Instructions
Wash and soak the chana dal in water for 2 hours. Drain excess water.
Grind the soaked chana dal coarsely without adding water. Add a pinch of salt and mix well.
Heat 2 tablespoons of oil in a pan. Take small portions of the ground dal mixture, flatten slightly, and fry them until golden brown on both sides. Remove and set aside. These are your vadai.
Grind the grated coconut, garlic, ginger, and fennel seeds into a smooth paste. Add a little water if necessary. Set aside.
Finely chop the onions, tomatoes, and green chilies.
In the same pan, heat 2 tablespoons of oil. Add mustard seeds and let them splutter. Then add the curry leaves and green chilies.
Add the chopped onions and sauté until they turn golden brown. Add the tomatoes and cook until they soften.
Add turmeric powder, red chili powder, coriander powder, and garam masala. Sauté until the spices are cooked and aromatic.
Add the ground coconut paste and cook for 2-3 minutes, stirring continuously.
Add 2 1/2 cups of water and salt to taste. Bring the mixture to a boil.
Crumble some of the fried vadai into smaller pieces and add to the curry. Let the curry simmer for 5-7 minutes, allowing the vadai to soak up the flavors.
Add the remaining whole vadai pieces to the curry and simmer for another 2-3 minutes.
Turn off the heat and garnish with fresh curry leaves, if desired. Serve hot with dosa, idli, or steamed rice.
Nutrition Facts
Calories |
1228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 43.9 g | 219% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4776 mg | 208% | |
| Total Carbohydrate | 83.7 g | 30% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 44.0 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1750 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
