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Vada Curry

S.Murgan's picture
  Chana dal 1 Cup (16 tbs) (Gram Lentils)
  Coriander 2 Tablespoon, chopped (Hara Dhania)
  Green chili 2 , finely chopped (Hari Mirch)
  Oil 2 Cup (32 tbs) (For Frying)
  Onions 2 , finely sliced
  Sarson 1 Teaspoon (Black Mustard Seeds)
  Curry leaves 15 (Kari Patta)
  Ginger paste 1 Teaspoon
  Garlic paste 1 Teaspoon
  Tomatoes 2 , finely chopped
  Besan 2 Tablespoon (Gram Flour, Mixed In 1 Cup Water)
  Dhania powder 1 Teaspoon (Coriander)
  Chilli powder 1 Teaspoon
  Garam masala 1⁄2 Teaspoon

Wash the channa daal and soak for 15 minutes. Drain water and grind coarsely, add salt, hara dhania and hari mirch. Heat oil in a kadhai, fry spoons-full of the channa daal paste to make small vaadey. Fry until golden, drain excess oil and keep aside. Reheat 3-tbsp oil in another pan, add onion and fry until golden. Add urad daal, sarson and kari patta. Fry for 2-3 minutes. Mix-in ginger and garlic pastes and fry further for 2-3 minutes. Add tomatoes, salt, dhania powder, chilli powder and garam masala and fry until the oil separates. Stir-in besan-water and bring to a boil. Add the vadey, mix well, cover the pan and leave to simmer for 5 minutes. 8. Serve hot, accompanied Lemon rice/Dosa.

Recipe Summary

Difficulty Level: 
Bit Difficult
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes

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1 Comment

Anonymous's picture
Hey this is vada kury.