Tuesday, January 21, 2014

Vada Curry | The Healthy way

Vada curry is a staple at home on festival days. When crispy dosas with hot sambar has always been my favorite, crispy hot dosas with vada curry has been A's love. Be it Pongal or Diwali or Vishu, we have always started the day with dosas and vada curry. That is how much A loves the combo. Traditionally the vadas are deep fired in oil and then dumped in a rich coconut based gravy. I go that way at times but when calories come into picture I move over to this healthy version.

My mom makes the best authentic vada curry and I still have her hand written notes among my many other cookery treasures. And I still follow her recipe whenever I make this curry be it frying the vadas or steaming the vadas. If you want to go the authentic way then follow the same recipe but instead of steaming, deep fry the vadas in hot oil. I however love this healthy version cos you can indulge in a whole plate with no worries about calories or fat...


~*What U Need*~
For the vada:
Chana dhal - 1/2 cup
Coriander leaves - a handful
Small onions - 7-8
Salt
Green chilli - 1
Curry leaves - 1 sprig
Cumin seeds - 1 tsp

For the curry
Onion - 1, large, finely chopped
Tomato - 1, medium
Ginger garlic paste - 1/2 tbsp
Chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Coriander leaves - 2 tbsp
Salt, Oil

To temper
Cinnamon - 1" stick
Cloves - 2
Cardamom - 2

To grind to a fine paste:
Grated coconut - 1/4 cup
Cashew nuts - 4-5
Fennel seeds - 1/4 tsp
Water

How I made it:
Soak the chana dhal for 8 hours, drain the water and take this in a blender. Add the remaining ingredients and grind to a coarse mixture. Form balls out of the mixture and steam in a idli cooker for 10 mins. Remove and set aside to cool. Crumble to coarse pieces. Grind everything under to grind into a fine paste adding enough water. Heat oil in a pan and temper with cinnamon, cloves and crushed cardamom. Add onions and saute till soft and brown.

Add ginger garlic paste and saute till the raw smell goes off. Add the tomatoes and fry till mushy. Now add the spice powders and fry well.

Add the ground paste and water and bring it to a rolling boil. Add the crumbled vada and mix well. Allow to boil to the right consistency and then add the chopped coriander leaves. Remove from flame.


Serve warm with dosas or idlis.

So thats it Folks...
With Love,

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23 comments:

  1. crispy dosa with vada curry yummm

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  2. chennaities fav.. my MIL makes this often.. goes well with everything.. like ur healthy version

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  3. I made it once, yours looks yummilicious.

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  4. Nice healthy option, looks very delicious with the dosas..

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  5. Wow healthy version is everybodys choice now vimitha, u got it right .This vada curry looks so appetizing.

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  6. Healthy and delicious looking curry. Lovely pics as well.
    Deepa

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  7. awesome..one of my favorite side dish...

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  8. Loved this healthy version, looks delicious.

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  9. Looks delish- and heallthier too, thanks :)

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  10. had heard many a times! vada curry is something I never tried preparing at home! That was a detailed step by step recipe!

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  11. drooling recipe.. an clear step wise clicks to follow :)

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  12. Oh..I have been waiting for this recipe since long. I have heard a lot about vada curry from many of my friends, but haven't got a chance to taste it neither make it. Thankyou for posting this recipe dear.

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  13. Vada curry looks delicious Vimitha love it.

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  14. Very flavorful one,love the healthy way

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  15. Vada curry looks so good. Very neatly explained.

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