Vadacurry recipe

How to make Vada Curry Saidapet vadacurry vadakari

Vadacurry recipe

Prep Time 15 mins
Cook Time 30 mins
Soak 3 hrs
Total Time 3 hrs 45 mins
Course Breakfast, Main Course
Cuisine Indian, South Indian


To make vada

  • 1 cup channa dal
  • 2 dry red chillies
  • 1.5 tsp fennel seeds
  • Water (To soak)

To make the gravy

  • 4 tbsp Oil
  • 1 inch Cinnamon
  • 5 no.s Cloves
  • 1 large Bayleaf
  • 2 Green Cardamom
  • 1 tsp Fennel seeds
  • 1 Onion (medium sized)
  • 1 tsp Salt (add to taste)
  • A few Curry leaves
  • 2 Green chillies
  • 1 tsp Ginger paste
  • 1.5 tsp Garlic paste
  • 1 Tomato (medium sized)
  • A few Mint leaves
  • 2 tsp Red chilli powder
  • 1/2 tsp Turmeric powder
  • 2.5 cups Water
  • Oil (to shallow fry)
  • 1 tbsp brown Sugar (optional)

To make the coconut paste

  • 3 tbsp Grated Coconut
  • 1 tsp fennel seeds
  • 1/4 tsp poppy seeds or kasa kasa
  • 1/4 cup Water (as required)


  • Wash the channa dal a couple of times and soak it with enough water to cover it and about an inch higher than it for about 3 hours or over night.
  • Strain the water completely and coarsest grind the channa dal along with dry red chilies and fennel seeds (quantity mentioned under “to make vada”).
  • Heat a frying pan with enough oil to shallow fry the Vadas.
  • Make small balls of vada mixture in your hand and shallow fry the ground vada mix until crispy for about a minute on medium heat. (Try not fry it until browned)
  • Drain the fried vada and transfer it to a paper towel and keep it ready.
  • Now that our Vadas are ready, to make the vada curry, take a wide pan, add oil, once hot add in the whole garam masalas - bay leaf, cinnamon stick, cloves, green cardamom and fennel seeds.
  • Allow it to sizzle in the hot oil for about 30 seconds. Next add the finely chopped onions and some salt and cook the onions until soft.
  • Next, add in the green chillies, curry leaves, ginger garlic paste one after the other and cook until a nice aroma is released.
  • Add the chopped tomatoes and cook until the tomatoes have gone soft.
  • Next add some fresh mint leaves and cook for about a minute together.
  • Mean while prepare the coconut paste by grinding the ingredients mentioned under “for coconut paste”. - Grated coconut, fennel seeds, poppy seeds with water.
  • Add red chilli powder, turmeric powder and the ground coconut paste into the pan and sauté it for a few minutes.
  • Measure and add the water and bring curry to a boil.
  • Once the curry comes to a bubbly boil, add the fried vada into the pan and move it around so all the vadais are submerged in the curry.
  • Simmer the vada curry for 10 minutes.
  • Do a final check for salt. I add a tbsp sugar to my curries to balance out the flavors. (This is an optional step )
  • Turn off the heat and serve it hot on aval dosa or set dosa.
Keyword idli sidedish, South Indian, vada curry, vadacurry