You are here

Vada Curry

Ingredients
  Cloves 2 , broken into bits
  Cinnamon stick 1 Inch, broken into bits
  Bay leaf 1 Small, crumbled
  Cardamom seeds 1 Teaspoon (A few)
  Turmeric powder 1⁄2 Teaspoon
  Coconut milk 4 Cup (64 tbs) (3 cups thin and 1 cup thick)
  Coriander leaves 1 Cup (16 tbs), sliced (Handful)
  Green chillies 4 , slitted
  Cocum 4
  Onions 2 Medium
  Coconut 1⁄4
  Garlic flakes 4
  Ginger piece 1 Inch
  Salt To Taste
  Gram flour 2 Cup (32 tbs)
  Broken rice 1⁄4 Cup (4 tbs)
  Ground cumin seeds 1 Teaspoon
  Coriander powder 1 Tablespoon
  Green chillies 2
Directions

MAKING
1. In a grinder add ginger, garlic, chillies and coriander leaves. Grind the mixture coarsely.
2. In a skillet heat 2 tablespoons ghee and add 3 cups water along with ground ginger paste, gram flour and rice.
3. Stir the mixture till thick and leaves the sides of vessel.
4. Take off from fire.
5. Grease a thali and transfer the mixture into it.
6. Keep aside until cold.
7. Cut into cubes.
8. In a vessel deep fry cubes until golden brown.
9. Drain out from oil and keep aside.
10. In a frying pan dry roast coconut and onion until red in colour.
11. Grind to a fine paste.
12. Wash cocums until clean.
13. Grind ginger and garlic.
14. In a skillet heat 3 tablespoons oil and add whole spices.
15. Stir in ginger and coconut paste. Cook until the oil separates.
16. Mix salt, turmeric, chillies, cocums and thin coconut milk. Cook the cocums till tender.
17. Add vadas and simmer for 5 minutes.
18. Pour in the thick coconut milk and mix well.

SERVING
19. Serve with plain boiled rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Saute
Dish: 
Curry
Restriction: 
Vegetarian
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
6

Rate It

Your rating: None
4.246665
Average: 4.2 (15 votes)