Vada curry recipe | Chennai Vada Curry Recipe hotel style
Vada curry recipe | Chennai Vada Curry Recipe hotel style. Though i have heard it many times, I first had this dish only after my marriage. i did post this recipe long time back here. this one is the updated version with the quick video.
I so love the vada curry of the sai sangeet restaurant on the highways. it had some peculiar mouth watering taste and that kept disturbing me to try and decode it. i think i have justified it here and was satisfied with the outcome.
quick video of the recipe:
step by step making of the Chennai Vada Curry Recipe hotel style:
wash and soak the chana dal in water for 3-4 hours. strain the eater completely and add it to the mixer along with fennel seeds, garlic cloves, green chilli, ginger, salt. grind it without adding any water to it. grind it to a coarse paste like in the pic.
take out in batches and pinch drop in hot oil and deep fry until crisp. take it to a paper towel.
heat oil, pop in fennel seeds, bay leaf, curry leaves, chopped onions, ginger garlic paste and fry till slightly brown.
further add chopped tomatoes and saute till mushy.
add turmeric powder, fennel seeds, coriander powder, chilli powder, garam masala and fry for a minute.
add water, salt, mix well. close and cook for 5-10 minutes.
meanwhile, grind coconut, fried gram, cashews to a fine paste. open and add the coconut paste to the curry.
lastly, add fried vadas and mix well. add water to thin it, close and cook for 5 minutes.
open and find oil specs on sides when done. add chopped coriander leaves. mix well and serve
Vada curry recipe
Ingredients
- 1/2 cup chana dal
- 1 no green chilli
- 1/2 inch ginger
- 1.5 tbsp garlic
- 1/2 tsp fennel seeds
- 1/4 tsp salt
- 2 tbsp oil
- 1 no bay leaf
- 1 inch cinnamon stick
- 1 tsp fennel seeds
- 1 spring curry leaves
- 3/4 cup onion finely chopped
- 1 tsp ginger garlic paste
- 1 large tomato finely chopped
- 1/2 tsp turmeric powder
- 1 tsp fennel seeds powder
- 1 tbsp coriander powder
- 2 tsp chilli powder
- 3/4 tsp garam masala
- salt to taste
- 2-3 tbsp coconut
- 2 tbsp fried gram
- 1 tbsp cashew
- 1 tbsp chopped coriander leaves
Instructions
- wash and soak the chana dal in water for 3-4 hours. strain the water completely and add it to the mixer along with fennel seeds, garlic cloves, green chilli, ginger, salt. grind it without adding any water to it. grind it to a coarse paste
- take out in batches and pinch drop in hot oil and deep fry until crisp. take it to a paper towel.
- heat oil, pop in fennel seeds, bay leaf, curry leaves, chopped onions, ginger garlic paste and fry till slightly brown.
- further add chopped tomatoes and saute till mushy.
- add turmeric powder, fennel seeds, coriander powder, chilli powder, garam masala and fry for a minute.
- add water, salt, mix well. close and cook for 5-10 minutes.
- meanwhile, grind coconut, fried gram, cashews to a fine paste. open and add the coconut paste to the curry.
- lastly, add fried vadas and mix well. add water to thin it, close and cook for 5 minutes.
- open and find oil specs on sides when done. add chopped coriander leaves. mix well and serve
Video
Notes
- you can also steam cook the lentils and then crumble them instead of frying it.
