Have you tried vada curry, a popular breakfast and snack item in South India? The Saidapet vada curry is a famous version of this dish, known for its unique blend of spices and flavors.
Passed through generations of South Indian families, this dish is made with deep-fried lentil doughnuts soaked in a spicy onion tomato-based curry.
To make the Saidapet vada curry, you first need to prepare the vadas by soaking chana dal, grinding it into a coarse batter, shaping it into small doughnuts, and deep-frying them until golden brown and crispy.
After that, saute garlic, ginger, and onions in oil until aromatic. Cook until the tomatoes are mushy and the mixture of spices, which includes coriander, fennel, turmeric, and red chili powder, is fragrant.
Finally, add the vadas to the curry and let them cook for a few minutes to absorb the flavors of the curry and become soft and spongy. Garnish with fresh coriander leaves and serve hot.
The Saidapet vada curry is time-consuming, but the result is worth the effort. Its delicious blend of spices and flavors will impress anyone who tries it. Now let us see how to prepare this recipe.
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- 1/2 cup Chana dal/kadalai paruppu soaked
- salt to taste
- 1/4 tsp Fennel seed/Sombu
- 1 strand Curry Leaves/Karuveppilai
- 3 tbsp Groundnut oil
- 1 inch Cinnamon stick/Pattai
- 1 Bay Leaf
- 2 Clove/Lavangam
- 1 Cardamom/Elachi
- 1/2 tsp Fennel seed/Sombu
- 1 Onion finely chopped
- 1 Tomato finely chopped
- 1 strand Curry Leaves/Karuveppilai
- 4-5 Mint Leaves/Pudina
- 1 tsp Ginger Garlic Paste
- 1 Green chili slit into two
- 1/4 tsp Turmeric powder
- 1 tsp Chili powder
- 1 tsp Coriander powder
- 1/2 tsp Garam Masala Powder
- 1/2 tsp Fennel powder/Sombu powder
- 1 tbsp Coriander Leaves/Kothamalli
- salt to taste
- 1/4 cup oil to deep fry vada
- Soak chana dal for 2 hours. Once soaked, wash it thoroughly and discard the water. In a mixer jar, add soaked chana dal, salt, fennel seeds, curry leaves and grind it to a coarse paste without adding any water.
- Heat a pan and add 1/4 cup oil. Slide the dal as a small junk into the hot oil and fry them until they turn golden brown and crispy. Remove them from the oil and drain on a paper towel to remove excess oil. Set them aside. Crumble them into small pieces once it is cooled.
- In a pressure cooker, add 3 tbsp of groundnut oil. Now add the ingredients under "to temper" and let it crackle.
- Add onion, curry leaves, green chili, mint leaves, a little salt for onion, and saute until the onion turns translucent.
- Add ginger garlic paste and saute until the raw smell goes. Then add tomatoes and saute until tomatoes become mushy.
- Now add turmeric powder, chili powder, coriander powder, garam masala powder, fennel seed powder and saute until the oil separates.
- Add a big cup of water and bring it to boil. Add the prepared chana dal crumble, adjust salt if required and mix all thoroughly. Pressure cook the gravy for 2 whistles.
- Once done, garnish with coriander leaves and serve hot with idli, dosa or rice.
- Soak chana dal for at least 2 hours. Grind it to a coarse paste. Do not grind it to a smooth paste.
- Deep fry the chana dal patty or steam it in a steamer.
- Adjust spices according to your taste.
- Add only 4 to 5 mint leaves, or it will give you a bitter taste.
Delicious Saidapet Vada Curry is ready to relish.
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