VadaCurry

வடகறி (Kal Dosa and VadaCurry)

Vadacurry is a famous side dish originated from Chennai (saithapet). The combination of deep fried vada with flavoured onion, tomato and coconut based gravy. I like vada curry very much, this is one of a best combination for idly and dosa (kal dosa). Beginners can also easily try this recipe.

Ingredients for VadaCurry

For Paruppu Vada

Channa dal – 1/2 cup
Dry red chilli – 3
Fennel seeds – 1/4 tsp

For Curry – Grinding

Poppy seeds – 1/4 tsp
Cashews – 1/2 tbs
Coconut

For Curry – Gravy

Sesame oil – 2 tbs
Fennel seeds – 1/4 tsp
Cinnamon – 1 piece
Clove – 2
Cardamom – 1
Ginger garlic paste – 1/2 tbs
Onion – 2 (chopped)
Tomato – 2 (chopped)
Chilli powder – 1 tsp
Turmeric powder – 1/4 tsp
Coriander powder – 1 tsp
Curry leaves – 1 spring
Cilantro for garnish
Salt as needed

For Kal Dosa

Dosa batter

Directions

Prepare Vada

Follow the instructions from my paruppu vadai post and grind the batter.
Fry the batter in oil as small crumble pieces as shown in below pictures.

Prepare VadaCurry

Grind all the grinding ingredients into fine paste by adding little water.
Heat oil in a pan and add fennel seeds, cardamom, cinnamon, cloves and curry leaves.
Sauté them a little and add chopped onion, ginger garlic paste.
Stir fry the onion until golden brown and add chopped tomatoes.
Sauté them until mushy then add turmeric powder, coriander powder, chilli powder and salt.
Mix everything well and add ground coconut paste.
Pour 1/2 cup of water and cook for 5 minutes with lid closed.
Add fried vadais and chopped cilantro, mix everything well.
Keep the gravy in low flame with closed lid for 5 minutes.
Vadacurry ready.
Serve the vadai kari with dosa/ idly.

Prepare Set Dosa

Heat dosa pan and pour one scoop of batter.
Spread very little over the pan.
Pour oil around the dosa.
After you see holes turn that to other side.
After 30 seconds take the dosa in to a plate.
Kal Dosa ready.

Notes

Fry vadas crispy, that tastes good than soft vada.
Fried vadas will observe the gravy, according to that adjust the water level.
Use heavy weight iron pan for kaldosa.
If your dosa doesn’t get holes, check the heat of your pan and adjust.