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Vadacurry/Vadakari/Vada Curry - Saidapete Special



Today is letter V under our mega marathon themed Journey through Tamil cuisines and its a popular accompaniment,vadacurry.
Vadcurry is an accompaniment served  for idly,dosa and idiyappam.Mini masala vadas are dunked in a creamy rich onion,tomato based gravy.
As this curry was introduced in a hotel at Saidapete in Chennai and gets popular.Since then its called as Saidepete vadacurry/vadakari.
Low fat steaming version of vadas can be made and add in the gray.But in hotels deep fried vadas are crumbled and used.So I followed the recipe and deep fried the vadas,used it.Off to the recipe........



                                                                      
                                                            
                                                                              Vadacurry/Vadakari/Vada Curry

                                                                  
   Basic Information

   Preparation time 15 minutes
   Cooking time 35-40 minutes
   Serves 3-4


   
  Ingredients

 For the vadas

Ingredient
Quantity
Channa dhal/kadala paruppu
1/2 cup
Ginger/inji
1/2 inch piece
Garlic/poondu
2 cloves
Red chilly /varamilagai
2 
Fennel seeds/sombu
1 tsp
Salt
1/2 tsp
Oil
to fry

 For the gravy
    
Ingredient
Quantity
Onion/ vengayam(finely chopped)
1 (medium size)
Ginger&garlic paste
1 tbs
Tomato(pureed)
2 (medium size)
Red chilly powder/milagai podi
1 tsp
Coriander powder/dhaniya podi
2 tsp
Turmeric powder/manjal podi
1/4 tsp
Green chilly/pachamilagi
3 (slit lengthy)
Thick coconut milk
1/2 cup
Curry leaves/karivepillai
few leaves
Coriander leaves
1 tbs(finely chopped)
Salt
1.25 tsp
Oil
1 tbs

   For the tempering
  
Ingredient
Quantity
Fennel seeds/sombhu
1/4 tsp
Cloves/lavangam
3-4
Cinnamon/pattai
1 inch
Bay leaf
1

  Method
  •  Soak the channa dhal in water for couple of hours,after soaking drain the water completely.Take the soaked channa dhal,fennel seeds,ginger,garlic,red chilly and salt.Grind it to a coarse paste without adding water.Transfer it to a bowl.Heat oil in a pan and once it becomes hot take a handful of batter. Pinch out a small gooseberry size batter and drop it in the oil.Fry it till it becomes nice and golden.
  • Remove it from the oil and drain it on a paper towel.Crumble half of the vadas and keep it aside.Heat 1 tbs of oil in a pan to make the gravy and do the tempering with the given ingredients.Add the onion,green chilly and curry leaves along with a pinch of salt.
  • Saute it till transparent,add in the ginger&garlic paste and fry it util the raw smell disappears..Add in the pureed tomato and cook it until mushy.Add in all the spice powders and salt,give it a mix.
  • Let it cook for a minute.Add around 1.5 cups of water and cook it for 5 minutes,let it simmer for another 2 minutes.At this stage add the coconut milk.
  • Let it boil for 2 minutes or raw smell goes off.Now add the crumbled vadas and vadas to the gravy.Let it cook for 2-3 minutes in a medium flame.Add in the chopped coriander leaves and put off the flame.
  • Serve it with idly or dosa.



    • After adding the vadas to the gravy,it tends to absorb more gravy so adjust the consistency of the gravy while cooking.
    • For steaming the vadas,take the prepared batter in a idly plate and steam for 5-7 minutes.
    • Instead of coconut milk,coconut paste can also be used.

    Enjoy..............








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