Vada Curry | Breakfast Recipes | Street Food Recipes | Vegetarian Recipes | Cookd

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Vada Curry is a South Indian #VegetarianBreakfastDish from Tamil Nadu. This #EasyVadaCurry is made using chana dal, coconut, onion and fennel seeds. You can now make this #VadaCurry with Cookd’s simple recipe and serve it with Idli or Dosai. Do try this recipe and share your feedback with us.

In Partnership with Cardia Advanced Filtered Groundnut Oil

Vada Curry Recipe:

For the Vada:
Chana Dal - ½ Cup
Dried Red Chilli - 4 nos
Fennel Seeds - 1 tsp
Salt - ½ tsp
Asafoetida - A Pinch
Cardia Advanced Filtered Groundnut Oil (for deep-frying) - As Needed

For the Coconut Paste
Coconut (grated) - ½ Cup
Poppy Seeds - 1 tsp
Water - As Required

Other Ingredients
Cardia Advanced Filtered Groundnut Oil - 3 tbsp
Cinnamon - 1-inch
Clove - 4 nos
Cardamom - 4 nos
Bayleaf - 1 no
Fennel Seeds - ½ tsp
Curry Leaves - 20 nos
Onion (sliced) - 1 Cup
Green Chilli (slit) - 3 nos
Ginger Garlic Paste - 2 tbsp
Tomato (sliced) - ¾ Cup
Kashmiri Red Chilli Powder - 1 tsp
Turmeric Powder - ½ tsp
Coriander Powder - 1 tsp
Salt - ½ tsp
Water - 1 ½ Cups
Coriander Leaves (finely chopped) - 2 tbsp

Cooking Instructions:

1. Soak the gram dal, dried red chilli and fennel together in water for 2 hours.

2. Drain it and add salt and asafoetida. Grind into a coarse paste.

3. Fry it in hot Cardia Advanced Filtered Groundnut Oil until it turns golden brown. A particular shape is not required as it will be broken up later anyway.

4. For the paste, grind the coconut and poppy seeds together with adequate water.

5. Heat Cardia Advanced Filtered Groundnut Oil in a pan. Add cinnamon, clove, cardamom, bay leaves and fennel seeds.

6. Add curry leaves, onion and green chilli. Saute until the onion turns translucent.

7. Add the ginger garlic paste and saute for 1 minute.

8. Add the Kashmiri chilli powder, turmeric powder, coriander powder and salt. Add the tomatoes.

9. Cook until the tomatoes turn mushy and the oil starts floating from the sides, around 4 minutes.

10. Add the coconut paste, stir well and cook for 2 minutes.

11. Add water and bring it to a boil. Cook for 4 minutes to bring the flavours together.

12. Add the fried Vada and simmer for 3 minutes. Garnish with chopped coriander leaves and turn off the heat.

Cooking Tips:

1. This dish will continue to thicken as it rests. If it becomes too thick, add some hot water to it and reheat it to the desired consistency.

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