Vadacurry
Vadacurry is a famous side dish from the Tamil Nadu cuisine. Traditionally, Vadacurry is a dish made with leftover vadai. Perfect as a side for idli / dosa.
Ingredients
- Masal Vadai - 7 broken into smaller pieces
- Green Chilli - 2 Slit
- Curry leaves - 1 sprig
- Onion - 1 Large Finely chopped
- Tomato - 1 Large Chopped
- Salt - ½ tsp adjust as needed
- Ginger Garlic Paste - 1 Tbsp
- Red Chilli powder - ½ tsp
- Turmeric powder - ¼ tsp
- Coriander powder - 1 tsp
- Coconut Milk - 1 Cup
- Cilantro - To garnish
To temper
- Oil - 1 Tbsp
- Cardamom Pods - 2
- Cloves - 4
- Cinnamon stick - 2 small
- Bay leaf - 1 Large
- Fennel Seeds - 1 tsp
Instructions
- First heat oil in a pan and add items listed under "To temper". Once the fennel seeds start to change color, add the green chilli, curry leaves and onion. Saute until the onion becomes translucent.
- Add the tomatoes, salt and continue to saute until it turns mushy.
- Add the ginger garlic paste, masala powders (turmeric, red chilli, coriander) and stir until combined well.
- Add about 1 Cup of water and the coconut milk and let it come to a boil.
- Immediately, reduce the flame to low-medium, add the masal vadai to the pan and cook until the water evaporates. By now the raw flavor of the masala would be gone and the vadai would blend with the masala. Garnish with cilantro.
- Serve hot with idli, dosai.
Notes | FAQ
- Vadacurry is traditionally made with left over vadai. In case you want to make it healthy, follow my Masal Vadai recipe to prepare the dough. Instead of frying them in oil, you can also make small balls and steam them. You can use the steamed vadai also in this recipe here.
- Adjust number of masal vadai required based on the size of our vadai.
- If needed, after adding the masal vadai, you can cook covered.