Vada Curry

Vada Curry

Vada Curry is a very famous South Indian gravy /curry which is served as a side dish for idli, dosa and parotas.

For the Vada

  • Channa Dal (Bengal Gram, Kadalai Paruppu) – 1 cup
  • Dry Red Chillies – 3
  • Fennel Seeds – 1/4 tsp
  • Ginger – 1/2 ” piece
  • Garlic – 2 cloves
  • Curry Leaves – 4-5 leaves
  • Asafoetida – a pinch
  • Salt – 1/2 tsp
  • Onion – 1/4 (finely chopped)

For Curry

  • Onion – 1 (chopped)
  • Tomato – 2 (chopped)
  • Ginger Garlic Paste – 1 tsp
  • Green Chillies – 2
  • Red Chilli Powder – 1tsp
  • Turmeric Powder – 1/4 tsp
  • Coriander Powder – 2 tsp
  • Mustard Seeds – 1/2 tsp
  • Fennel Seeds – 1/4 tsp
  • Cumin Seeds – 1/4 tsp
  • Whole Garam Masala – 1 cinnamon stick, 3 cloves
  • Curry Leaves – 1 spring
  • Salt – as needed
  • Oil – 2 tblsp
  • Cilantro – handful


  • Soak the Bengal gram for an hour. Drain all the water and grind it to a coarse paste along with dry red chillies, ginger and garlic.
  • Mix finely chopped onion, curry leaves, asafoetida, fennel seeds and salt to the ground dal paste.
  • Pinch small balls of this dal paste (blueberry sized) and cook it using any of the following methods :-

(a) Steam it using a idli stand or a vegetable steamer for 8-10 minutes .
(b) Shallow fry/ pan fry in a frying pan with little oil till it turns golden brown.
(c) Place the small balls in a microwave safe plate and microwave for 2-3 minutes.

  • Keep these vada pieces ready while you prepare the gravy.


  • For the curry, heat oil in a pan and splutter the mustard seeds, cumin seeds, fennel seeds, whole garam masala and curry leaves.
  • Add the finely chopped onions and green chillies. Fry them till it turns golden brown.
  • Add the ginger garlic paste and fry for a minute. Next add the chopped tomatoes and cook till the tomatoes are totally mashed up.
  • Add salt, turmeric powder, red chilly powder and corriander powder. Cover and cook till the oil seperates from the masala.
  • Add enough water (about 4-5 cups) and bring it to a boil.
  • Add the tiny vada pieces to the curry. Simmer for about 5 minutes so that the gravy will be absorbed by the vada pieces.
  • Check for salt and the gravy consistency and adjust if needed. The curry will continue to thicken as it rests.
  • Finally add chopped coriander leaves (cilantro) and switch off.

Credits: Simple indian recipes