Vada Curry | Side Dish for Idli and Dosa

I always used to miss my lovely Chennai  .The flavorful degree coffee  – pattu sarees – malligai poo – panju mittai – milagai bajji – sundal – my all time favorite thalapakatti biryani and the list goes on and on, it never ends . Whenever I think of the busy morning schedules in my home, I remember the suda suda Vada curry  which appa used to buy from the nearby hotel. It will be very useful for amma to cop up with breakfast in that hurry burry situations. I always have a love towards that vada curry.  It is always made with masala vadai dunked in spice-full gravy. I must say this to be the perfect combination for idli and dosa when you are in full swing to enjoy ur breakfast. Trust me!!! 

Vadai is usually done by deep frying the batter in hot oil. But here, just to reduce the amount of oil usuage I have followed the steaming process which never compromised with the taste as the deep fired vadai does. 

Preparation time: 10 minutes

Cooking time: 20 - 30 minutes

Ingredients

To make vadai

Chana dal 1 cup

1 onion

Fist ful chopped coriander leaves

1 green chillie (chopped finely)

To temper

1tsp fennel seeds

1 inch cinnamon stick

2 cloves

2 bay leaves

For the gravy

1 medium sized onion (finely chopped)

2 tomatoes

1 green chillie

1tsp ginger garlic paste

1tsp chilli powder (adjust to taste)

1 ½ tsp coriander powder

½ tsp turmeric powder

2 cups water

Salt

1 tbsp oil

Coriander leaves (to garnish)

How to make it

• Wash and soak chana dal for 1 hour and coarsely grind in a mixer. Add chopped onions, green chillies and coriander leaves. Add salt only for the vadai and mix well.

• Make small patties/balls and cook in a idli cooker/steamer. Once it is cooked take out and crumble it. Keep aside.

• In a wok heat oil and temper the items given. Add onions and fry till transparent.

• Add ginger-garlic paste and the slited green chillies. Sauté it.

• Add the chopped tomatoes and cook till it turns gooey.

• Add all the other powders given. Mix well and add water. Check for salt and spiciness.

• Allow it to boil and the crumbled vadai to the boiling gravy.

• Garnish with coriander leaves. Serve hot with idli/dosa.

Notes

1. Don’t add too much of water for grinding. Just sprinkle the water or add no water to grind.
2. Finally I have crumbled the vadai for my convenience. Whole vadai can also be used as such.
3. The left over masala vadai can be used for making the curry.
4. To avoid green chillies in vadai, add red chillies while grinding chana dal.