Step-by-step
1
firstly, in a large bowl soak 1 cup chana dal for 2 hours.
2
drain off the water and transfer to a blender.
3
add ½ tsp fennel, 1 chilli, ½ tsp cumin and blend to a coarse paste without adding any water.
4
transfer the chana dal paste to a large mixing bowl.
5
add 2 tbsp coriander, few curry leaves and ½ tsp salt.
6
mix well making sure all the spices are well combined.
7
wet your hands with water and take a small ball sized chana dal paste and flatten.
8
deep fry in hot oil keeping the flame on medium.
9
deep fry until the chana dal vada turns golden and crisp.
10
drain off the vada onto kitchen paper and cool slightly.
11
break the vada into small pieces and keep aside.
12
in a large kadai heat 2 tbsp oil and saute 1 bay leaf, 1 inch cinnamon, 3 cloves, ½ tsp fennel, pinch hing until it turns aromatic.
13
further add 1 onion followed by 1 tsp ginger garlic paste,1 chilli and few curry leaves. saute well until it changes colour.
14
keeping the flame on low add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp coriander powder and ½ tsp salt.
15
saute on low flame until spices turn aromatic.
16
further, add 1 tomato and saute until the tomatoes turn soft and mushy.
17
add 1 cup water and ½ cup coconut milk. mix well adjusting consistency as required.
18
cover and boil for 2 minutes or until the flavours are combined well.
19
add in pieces of chana dal vada and mix well.
20
cover and boil for 5 minutes.
21
adjust the consistency as required, as the curry thickens slightly once cooled.
22
add 2 tbsp coriander and mix well.
Video
Notes
- firstly, add a variety of dal along with chana dal to make vada more nutritious.
- also, the curry thickens once cooked and cooled as vada will absorb water.
- additionally, adding coconut milk will make curry more flavourful.
- finally, vada curry recipe tastes great when prepared slightly thick consistency.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/vada-curry-recipe-vadacurry-recipe/