Vada Curry

Madhuri.Dixit's picture

Nov. 15, 2011


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



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.


19. Serve with plain boiled rice.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 6