Vadacurry is a very famous , delicious and spicy gravy from the Chetinadu cuisine which is generally served with Idli/ Dosa/ Idiyappam/ Appam. Set dosa and vadacurry is a very famous combo served in all restaurants in Tami Nadu. In the restaurants, vadacurry is generally made with left over masala vadai.
Vadacurry has been in my ‘to do ‘list for a long time. Finally I made it today for breakfast to serve it with Idiyappam.
It’s easy to make this gravy, but little time consuming. The gravy came very well and everyone at home enjoyed it with soft, melt in mouth idiyappam.
Ingredients
For the vadai
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Kadala paruppu ( chana dal/ Bengal gram)- 3/4th cup
Sombu ( saunf/ fennel seeds)- 1/2 tsp
Red chillies – 2
Hing – 1/4th t
Salt to taste
Oil- as much required for frying the vada
For the masala
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Onion – 1 medium sized
Green chillies – 2
Red chillies – 4-5
Sombu – 1/2 tsp
Cumin seeds ( jeera) – 1/2 tsp
Garlic cloves – 6-7
Ginger – 1 inch
Pottukadalai ( roasted chana dal)- 1 tbsp
Cardamom – 1
Clove- 1
Cinnamon – 1/2 inch
For the gravy
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Onion – 3 medium sized
Tomato – 4 medium sized
Garlic – 4-5 cloves
Cumin seeds – 1/2 tsp
Sombu – 1/2 tsp
Turmeric powder – 1/2 tsp
Curry leaves – 2 sprigs
Salt to taste
Oil – 1 tbsp
Method
To make the vadai
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Wash and soak the kadala paruppu for 2 hrs.
Drain completed. Add sombu, red chillies, hing and salt to taste. Grind to a thick and a coarse batter. Don’t add water.
Heat oil. Drop in small portions of batter and deep till it turns golden. Remove the vadai, drain the excess oil and keep it aside.
To make the masala
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Grind all the ingredient mentioned to a smooth paste. Keep it aside.
To make the gravy
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Blanch the tomatoes. Drain the tomatoes, cool it, remove the skin and grind it to a purée.
Peel, wash and chop onions finely.
Peel, wash, crush and chop the garlic cloves.
Heat oil in a pan. Add cumin seeds and sombu. When it starts spluttering, add the curry leaves and garlic. Sauté till garlic turns golden.
Add the finely chopped onions. Sauté till it turns golden. Now add the ground masala and sauté till the oil starts separating.
Now add the tomato purée, turmeric powder, 1 cup water and salt to taste.
Mix well and check for the seasonings.
When the gravy starts to boil, add the vadai. Reduce the flame, close the pan with a lid and let the gravy simmer for 10-12 mins.
Serve the vadacurry hot with idiyappam/ appam/ idli / dosa:)
