Please somebody can tell how to prepare the south Indian dish 'VADACURRY' ?

Question

The favorite side dish for Idly.

Answer 1

Vada Curry

Ingredients

Channa Dal - 2 Cups
Onions - 2 Medium
Green Chillies - 4
Garlic - 3-4 pods
Ginger garlic paste - 2 tablespoon
Tomato - 1 big
Red Chilli powder - 1 tablespoon
Mint - a small bunch
Coriander leaves - a small bunch
Saunf (fennel seeds)- 3 tablespoon
Cinnamon,bay leaves - a little
Salt - to taste

Method

Soak Channadal for 8-10 hours and grind it coarsely, add little salt and make small vadas (don't bother about the shape of the vadas) and keep aside.

Next in a broad saucepan add little oil, first add the cardamom and bayleaves. Next add the garlic which is cut lengthwise.

Add the onions (cut lengthwise) and fry till it is brown and add the green chillies slit lengthwise.

Now add gingergarlic paste and fry till the raw smell goes.

After this is done add the chopped tomatoes and red chilli powder, fry for 2 mins and close the lid for few mins till the tomatoes are cooked.

Now add 4-5 cups of water and let it boil. While the water starts boiling add the chopped mint leaves and coriander leaves

Take the vadas and smash it rougly with your hand and add it to the boiling water

Finally add the Fennel seeds which also should be grinded coarsely. Add salt and remove from fire. If the curry becomes very thick add some more water, the curry should ne neither too thick nor too liquid. Now your curry is ready to be served.

P.S. : Don't forget to smash and add the vadas, it should be never added as whole.

Answer 2

VADA CURRY
INTEGRENTS
150 gms-channa dhal(soaked the previous night grain water and grind coarsly with salt
onions chopped-2
tomatoes chopped-1
ginger, garlic,green chillie, souff paste-1 tsp each
garam masala
1 glass of coconut thick milk
1cup of chopped coriander and pudhina each
oil for fry the channa balls

Method
the batter of channa can be fry by two methods
top it on a tawa as thick dosa and roast it with oil or deep fry in oil as small balls
take an deep pan season with curry leaves, with mustard add chopped onions, then add all the paste , then tomatoes, salt to taste, and then milk when it comes to boil add the channa balls and simmer to cook for few min, when cooked add chopped coriander and pudhina, remove from stove, transfer to an vessel serve with idly, dosa. enjoy.............

Answer 3

INGREDIENTS
1 cup : Channa Daal (gram lentils)
2 tbsp : Hara Dhania (green coriander), chopped
2 : Hari Mirch (green chillies), finely chopped
Oil for frying
2 : Onions, finely sliced
1 tsp : Sarson (black mustard seeds)
10 – 15 Kari Patta (curry leaves)
1 tsp : Ginger Paste
1 tsp : Garlic Paste
2 : Tomatoes, finely chopped
2 tbsp : Besan (gramflour), mixed in 1 cup water
1 tsp : Dhania (coriander) Powder
1tsp : Chilli Powder
½ tsp : Garam Masala

METHOD
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.

Answer 4

Type Vada Curry on Google and lo & behold, you will get your answer, haha.

Answer 5

make the wada keep aside.heat the samabar,put the wada .wadacurry ready.