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Vada Curry

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Adjust Servings:
1/2 cup chana dal/ chickpea
4 red chilies
1 tsp fennel
2 onions, finely chopped
3 tomatoes, finely chopped
1 tsp ginger-garlic paste
1 1/2 tsp red chili powder
1 tsp coriander powder
1 tsp coriander powder
salt as per taste
2 sprigs mint leaves
1 bunch coriander leaves, small
1 sprig curry leaves
2 tbsp oil
1 cinnamon stick
1 cardamom
1 clove
1 bay leaf
1 tsp cumin seeds

Nutritional information

128.06 g
31.01 g
35.79 g
342 mg
0 mg

Vada Curry

  • Veg
  • 30 mins
  • Serves 4
  • Easy


How to make Vada Curry

  • Soak chana dal for 3 hours. Drain the water.
  • Grind chili, fennel, and Add the chana dal and grind coarsely.
  • Grease idli plates and fill the shapes with the ground mixture. Steam cook for 8 minutes.
  • Once it cools down, break it into smaller pieces
  • Fry the cinnamon, cardamom, cumin, cloves and bay leaf. Add one ingredient at a time.
  • Add the onion and fry until the onions are golden brown.
  • Add ginger garlic paste and saute for one minute on a medium flame.
  • Add finely chopped tomatoes and red chili powder, coriander powder, and turmeric powder.
  • Add salt as per taste for the gravy. Sauté for a minute or until the spices are mixed.
  • Add 3 cups of
  • Once the water boils and add the mashed dal.
  • Cook in low flame for ten minutes.
  • The oil will float on the top of the pan, and the gravy will be thicker.
  • Turn off the flame. Garnish with chopped coriander and mint leaves.

Tip: You can also prepare vada curry with left over vadas.


Chickpeas likely originated in the Middle East. They have a strong texture with a flavor somewhere between chestnuts and walnuts. Garbanzo beans are mostly pale yellow in color.

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