Chennai-style Vada Curry Recipe

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Chennai-style Vada Curry
How to make Chennai-style Vada Curry
  • Chef: Mrs Latha Natarajan, Chennai.
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

A favourite at many Chennai restaurants and also cooked at homes on special occasions. It tastes delicious with dosa and is also a favourite with idiappam.This version is less 'calorific' because it uses steamed dumplings.

Ingredients of Chennai-style Vada Curry

  • 1/2 Cup Channa dal
  • 4 Red chillies
  • 1 tsp Fennel
  • 2 Onions, finely chopped
  • 3 Tomatoes, finely chopped
  • 1 tsp Ginger-garlic paste
  • 1 1/2 tsp Red chilli powder
  • 1 tsp Coriander powder
  • A pinch of Turmeric
  • To taste Salt
  • 2 sprigs Mint leaves
  • 1 Bunch Coriander leaves, small
  • 1 sprig Curry leaves
  • 2 Tbsp Oil
  • 1 Cinnamon stick
  • 1 Cardamom
  • 1 Clove
  • 1 Bay leaf
  • 1 tsp Cumin seeds

How to Make Chennai-style Vada Curry

  • 1.Soak channa dal for 3 hours and drain out the water.
  • 2.Grind chilli, fennel and salt. Add the channa dal and grind coarsely.
  • 3.Grease idli plates and fill the moulds with the ground mixture. Steam cook for 8 minutes. Break it into smaller pieces once it cools down.
  • 4.Fry (temper) the cinnamon, cardamom, jeera, cloves and bay leaf, adding one ingredient at a time.
  • 5.Add the onion and fry till the onions turn golden brown.
  • 6.Add ginger garlic paste and fry for a minute in medium flame.
  • 7.Add finely chopped tomatoes and the powders - red chilli powder, coriander powder and turmeric powder.
  • 8.Add required salt for the gravy. Fry for a minute or until the masala blends.
  • 9.Add 3 cups of water. Bring to boil and add the crumbled dal and simmer for 10 minutes.
  • 10.Once the oil floats on top and the gravy becomes thicker, garnish with chopped coriander and mint leaves.
Key Ingredients: Channa dal, Red chillies, Fennel, Onions, Tomatoes, Ginger-garlic paste, Red chilli powder, Coriander powder, Turmeric, Salt, Mint leaves, Coriander leaves, Curry leaves, Oil, Cinnamon stick, Cardamom, Clove, Bay leaf, Cumin seeds