Vada Curry Masala for Idly | Chettinad Vada Curry Recipes

Vada Curry Masala for Idly | Chettinad Vada Curry Recipes

Vada Curry masala is a famous south Indian Chettinad curry recipes.  It is a delicious and traditional Chettinad recipe. In this blog, I have used the Clay pot to ensure in the Indian culture of cooking.

This Vada curry is well going with Idly and dosa.

Total cooking Time: 30minutes

Prep time: 10minutes

Cooking time: 20minutes

Serving Suggestion:  6

Cuisine: South Indian

Author: Nivetha

INGREDIENTS

Pea's dhal                          1 ½ cup

Scrambled Coconut         ½ cup

Onion                                  3 finely chopped

Tomatoes                           4 finely chopped

Bay leafs                             1 no’s

Cloves                                 4 no’s

Cinnamon                         2 small pieces

Cardamom                        1 no’s

Red chilly                          2 no’s                   

Green chilly                      3 no’s

Garlic cloves                     4 no’s diced

Mint leaves                       2 sprigs

Curry leaves                     2 sprigs

Fennel seeds                     1 ½ tbsp.

Poppy seeds                      ½ tbsp.

Ginger garlic paste          1 tbsp.

Turmeric powder            1/2 tbsp.

Red chili powder             1 tbsp.

Coriander powder           3 tbsp.

Salt                                     as required

Oil                                      as required

PREPARATION:

FOR VADA:

1. Take a cup of  pea’s dhal then soaking in water for 2 hours.
2. After 2 hours drain water from the dhal, then transfer into the mixer jar.
3. Then add 2 no’s of red chili and salt as required for vada then blender it.
4. Make sure the vada mixer is not as smooth consistency.
5. Add oil in the fresh pan to deep fry the vada.

FOR CURRY:

1. Firstly, heat the Indian cooking clay pot then add the oil as required.  Add bay leaf, cinnamon, cloves, and cardamom.
2. Followed by add curry leaves, mint leaves, green chili, and garlic cloves. After that add ginger garlic paste and cook.
3. Later add the finely chopped onions, cook until it turns light brown. Add the tomatoes.
4. Cook the tomatoes until it gets the gravy consistency.
5. Add masala like turmeric powder, coriander powder, red chili powder and salt as required.
6. Add a cup of water to cook the raw masala well.
7. Take the mixer jar adds scrambled coconut, fennel seeds and poppy seeds. Blend it as a smooth.
8. Add coconut paste into the clay pot. Cook as well.
9. Lastly add the vada into the curry.
10. Finally serve the vada curry masala with hot steamed idly and dosa.

METHODS:

Take a cup of  pea’s dhal then soaking in water for 2 hours.

After 2 hours drain water from the dhal, then transfer into the mixer jar. Then add 2 no’s of red chili and salt as required for vada then blender it.

Make sure the vada mixer is not as smooth consistency.Add oil in the fresh pan to deep fry the vada.

Firstly, heat the Indian cooking clay pot then add the oil as required.  Add bay leaf, cinnamon, cloves, and cardamom.

Followed by add curry leaves, mint leaves, green chili, and garlic cloves. After that add ginger garlic paste and cook.

Later add the finely chopped onions, cook until it turns light brown. Then add the tomatoes.
Cook the tomatoes until it gets the gravy consistency.

Add masalas like turmeric powder, coriander powder, red chili powder and salt as required.

Add a cup of water to cook the raw masalas well.

Take the mixer jar adds scrambled coconut, fennel seeds and poppy seeds. Blend it as a smooth.

Add coconut paste into the clay pot. Cook as well.

Lastly add the vada into the curry.

Finally serve the vada curry masala with hot steamed idly and dosa.