Masala Vada Curry Recipe - Chana Dal Vada Curry Recipe
Masala Vada Curry Recipe also known as the Chana Dal Vada curry is a delicious South Indian curry made from masala vada cooked in a tomato onion gravy. This curry can be served with dosa for breakfast or along with phulkas for dinner.
Masala Vada Curry Recipe also known as the Chana Dal Vada curry is a delicious South Indian curry made from masala vada cooked in a tomato onion gravy.
Masala Vada Curry Recipe is a delicious and one of the best side dish for Idli/Dosa/Chapati. This curry is mostly made in north eastern parts of Tamil Nadu. It is packed with proteins and the goodness of Indian spices.
Traditionally, this dish is made with deep-fried masala vadas. But, this one is made out of steamed vadas which is much simpler and healthier.
Serve Masala Vada Curry Recipe along with Tawa Paratha, Palak Raita and Satvik Carrot Sprout Salad for a weekday meal. You can also serve this curry along with Ghee Roast Dosa or a Karnataka Style Set Dosa Recipe
If you like this Masala Vada Curry Recipe, you can also try other South Indian curries that you can make for your everyday meals:
30 M
30 M
60 M
3 Servings
Ingredients
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To make the base for the curry
- 1/2 cup Chana dal (Bengal Gram Dal)
- 1 Dry Red Chilli
- 5 Curry leaves
- 1/2 teaspoon Fennel seeds (Saunf) To make the curry
- 2 teaspoons Oil
- 1 inch Cinnamon Stick (Dalchini)
- 2 Cloves (Laung)
- 3 Cardamom (Elaichi) Pods/Seeds
- 2 Whole Black Pepper Corns
- 1 Bay leaf (tej patta)
- 1 Green Chilli , slit
- 1 sprig Curry leaves
- 1 Onion , finely chopped
- 1 inch Ginger , finely chopped
- 4 cloves Garlic , finely chopped
- 1/2 cup Homemade tomato puree , chopped
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red Chilli powder
- 1 teaspoon Coriander Powder (Dhania)
- Salt , to taste
- 4 sprig Mint Leaves (Pudina) , or coriander leaves as required
How to make Masala Vada Curry Recipe - Chana Dal Vada Curry Recipe
To begin making the Masala Vada Curry Recipe/ Chana Dal Vada Curry recipe, thoroughly wash and soak chana dal for 2 hours.
Once the dal is soaked, coarse grind chana dal with the ingredients for making the base -dry red chili, curry leaves, fennel seeds and salt. Just sprinkle water while grinding, the masala vada batter should be thick.
Spoon the masala vada batter on a Idli plates and steam it exactly like how we steam Idli. Or you can pan fry the Vada batter in a paniyaram pan with a little oil until it browned and crisp. The later gives a delicious taste to the Masala Vada Curry.
Ensure you drizzle oil while pan frying the vada in the paniyaram pan.
Meantime, we can start making the curry. Heat oil in a heavy bottomed pan on medium flame, add whole black pepper, cloves, cinnamon, bay leaf, slit green chili, curry leaves, ginger, garlic and onions. Make sure to remove few seeds from green chili if you want to make it less spicy.
Once the onion turns golden, add the tomato puree and all the masala powders - turmeric powder, red chili powder, coriander powder, chili powder and salt. Let it cook for 2 to 3 minutes until the masala curry comes to a brisk boil.
Add required water and let the curry masala cook for a few minutes. Once the masala is cooked, drop in the masala vada into the curry mixture.
Cover it with a lid and cook the Masala Vada Curry on a medium flame. The masala vada curry will absorb all the water and become thick. This will take around 5 to 7 minutes.
Finally add chopped mint leaves and give the Masala Vada Curry a stir and serve.
Serve Masala Vada Curry along with Tawa Paratha, Palak Raita and Satvik Carrot Sprout Salad for a weekday meal. You can also serve this curry along with Ghee Roast Dosa or a Karnataka Style Set Dosa Recipe
Adjust the spice level as per your needs.
