Vada Curry Recipe | Homemade | Lentil Crumble | with Olive Oil
In Western countries, a visit to Indian restaurant is not complete without tasting the Vada for starters. Vada is a type of Indian Donut made from lentils and Indian spices. When you visit South India, one of the must try side-dish is Vadacurry. The vada is crumbled and added into gravy which is known as Vadacurry. Vadacurry is a typical breakfast side dish for Idly, Dosa, Appam, and Idiyappam. So, the next time you visit South India don’t forget to try Vadacurry for breakfast.
The restaurant style vadacurry can be made at home as well. Let’s see how to make restaurant style Vadacurry.
Vada Crumbles – 2 cups (take few vada and crumble them into pieces)
Red Onion – 1 (Chopped)
Tomatoes – 2 (Chop them into big chunks)
Chilli Powder – 1 tbsp (can increase or decrease the amount according to your taste)
Turmeric Powder – 1/2 tsp
Olive oil – 4 tsp (Can use oil of your choice)
Fennel Seeds – 1 tsp
Cinnamon sticks – 1 tsp
Cloves – 3
Bay leaf – 1
Ginger Garlic Paste – 1 tbsp
Coconut Milk – 100 ml (If you don’t have coconut milk, can add coconut powder or paste)
Plain water – 1 and 1/2 Cups
Salt to taste
Curry leaves and Coriander leaves for garnishing
Ingredients for Vadacurry picture
1. Heat oil in a Kadai/frying pan
2. Add fennel seeds, cloves, cinnamon sticks, and bay leaf and saute them.
3.Sprinkle some curry leaves
4. Add ginger garlic paste, saute until the raw smell disappears
5. Add chopped onions, saute until they are soft
6. Sprinkle some salt
7. Add chopped tomatoes and saute them until they turn mushy
8. Add Chilli powder and turmeric powder, saute for 4 to 5 minutes
9. Add 1 and 1/2 cups of water, and stir in little coconut milk
10.Now bring to boil, and let it simmer for 3 to 4 minutes
11. Add the vada crumbles, cover and simmer for 9 to 10 minutes
12. Pour in the remaining coconut milk and give a good stir
13. Let it cook for 3 to 4 minutes
14. Once done, add coriander leaves and serve hot
Vadacurry will go well with Idli, dosa, pongal, appam, idiappam, and even for chappathi or a slice of toasted bread.
Our family prefers the texture to be a bit thick. If you prefer the texture to be gravy, you can add more water.