When you come down south, one of the famous gravies to accompany Idli or parotas for breakfast would be Vada Curry. As far as I know, there are two ways this curry is served. One where it is almost mashed to blend well with the gravy, the other which still retains its shape.
And I have two recipes for this Vada Curry to share. One that I make myself and the other recipe that Amma makes. Both turns out great, so you have a choice to choose from. Both the dishes were made for the office lunch, you can imagine this makes a great dish to be taken for afternoon lunch.
I made this last week for our office lunch box along with Jeera Rice. It was a great combo.
And I have two recipes for this Vada Curry to share. One that I make myself and the other recipe that Amma makes. Both turns out great, so you have a choice to choose from. Both the dishes were made for the office lunch, you can imagine this makes a great dish to be taken for afternoon lunch.
I made this last week for our office lunch box along with Jeera Rice. It was a great combo.
This is low fat as I steamed the Vadas instead deep frying. Follow the recipe for Masala Vada as I normally make. Instead of deep frying, I patted the vada as small discs and steamed them for 10 - 15 mins. Then in a non stick pan, roasted them using 1 tsp oil.
Making the steamed Masala Vadas
For the Gravy
Vada Curry
Ingredients Needed:
Refer the Masala Vada post for the ingredients.
For the Spicy Gravy
Coarse paste
Onions - 2 medium
Green chilies - 2 medium
Garlic, grated - 4 cloves
Ginger. grated - 2"
For the sauce
Tomato, puree - 2 medium
Bay leaf - 1 long
Cloves - 2
Cinnamon - 2"
Fennel Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Salt to taste
Oil - 2 tsp
Coconut Milk - 3/4 cup
Red chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder a pinch
Coriander leaves for garnich.
Method to prepare:
For the Masala Vadas,
Grind the batter and mix in onions and other spices as required.
Pat them down as small discs and steam these vadas in greased idli moulds for 15 mins.
Once done, remove and roast them on a non stick pan with 1 tsp oil. Cook on both sides. Remove once done. You can crush the vadas to small pieces if you prefer. Mostly these are crushed into smaller bits.
For the Spicy Curry
Grind onions, green chilis, ginger and garlic to coarse paste.
Heat a non stick pan, add 1 tsp oil. Once the oil is hot add bay lead, clove and cinnamon. Saute for couple of minutes.
Then add the coarse masala, fennel seeds, cumin seeds. Saute for 5 mins until the onions starts to turn colour.
Add tomato puree, turmeric powder, red chili powder, coriander powder, salt and fry for 5 mins in sim.
When the tomato puree is cooked well and oil starts coming out, add required water, crushed vadas and simmer for 5 mins.
Then bring to boil, add coconut milk. Add finely chopped coriander leaves.
Again simmer for 5 mins.
Serve with Idli, Dosa or Rotis.
Notes:
Since vadas will absorb water, make sure you add as required.
If you want a richer version, you can deep fry the vadas, but we have noticed that except for a slight richer taste, the steamed version was equally good.
Will be back with another version of Vada Curry next week. Do share your recipe if you make it differently
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