Vada Curry

S.Murgan's picture

Dec. 17, 2006


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: 60 Minutes
Servings: 4