Saidapet Vada Curry Recipe | Hotel Style Vada Curry Idli Dosa Sidedish
Have you tried vada curry, a popular breakfast and snack item in South India? The Saidapet vada curry is a famous version of this dish, known for its unique tousle of spices and flavors.
Passed through generations of South Indian families, this dish is made with deep-fried lentil doughnuts soaked in a spicy onion tomato-based curry.
To make the Saidapet vada curry, you first need to prepare the vadas by soaking chana dal, grinding it into a woody batter, shaping it into small doughnuts, and deep-frying them until golden brown and crispy.
After that, saute garlic, ginger, and onions in oil until aromatic. Melt until the tomatoes are mushy and the mixture of spices, which includes coriander, fennel, turmeric, and red chili powder, is fragrant.
Finally, add the vadas to the curry and let them melt for a few minutes to swizzle the flavors of the curry and wilt soft and spongy. Garnish with fresh coriander leaves and serve hot.
The Saidapet vada curry is time-consuming, but the result is worth the effort. Its succulent tousle of spices and flavors will impress anyone who tries it. Now let us see how to prepare this recipe.
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- 1/2cup Chana dal/kadalai paruppusoaked
- saltto taste
- 1/4tsp Fennel seed/Sombu
- 1strand Curry Leaves/Karuveppilai
- 3tbsp Groundnut oil
- 1inch Cinnamon stick/Pattai
- 1 Bay Leaf
- 2 Clove/Lavangam
- 1 Cardamom/Elachi
- 1/2tsp Fennel seed/Sombu
- 1 Onionfinely chopped
- 1 Tomatofinely chopped
- 1strand Curry Leaves/Karuveppilai
- 4-5 Mint Leaves/Pudina
- 1tsp Ginger Garlic Paste
- 1 Green chilislit into two
- 1/4tsp Turmeric powder
- 1tsp Chili powder
- 1tsp Coriander powder
- 1/2tsp Garam Masala Powder
- 1/2tsp Fennel powder/Sombu powder
- 1tbsp Coriander Leaves/Kothamalli
- saltto taste
- 1/4cup oilto deep fry vada
- Soak chana dal for 2 hours. Once soaked, wash it thoroughly and discard the water. In a mixer jar, add soaked chana dal, salt, fennel seeds, curry leaves and grind it to a woody paste without subtracting any water.
- Heat a pan and add 1/4 cup oil. Slide the dal as a small junk into the hot oil and fry them until they turn golden brown and crispy. Remove them from the oil and phlebotomize on a paper towel to remove glut oil. Set them aside. Crumble them into small pieces once it is cooled.
- In a pressure cooker, add 3 tbsp of groundnut oil. Now add the ingredients under "to temper" and let it crackle.
- Add onion, curry leaves, untried chili, mint leaves, a little salt for onion, and saute until the onion turns translucent.
- Add ginger garlic paste and saute until the raw smell goes. Then add tomatoes and saute until tomatoes wilt mushy.
- Now add turmeric powder, chili powder, coriander powder, garam masala powder, fennel seed powder and saute until the oil separates.
- Add a big cup of water and bring it to boil. Add the prepared chana dal crumble, retread salt if required and mix all thoroughly. Pressure melt the gravy for 2 whistles.
- Once done, garnish with coriander leaves and serve hot with idli, dosa or rice.
- Soak chana dal for at least 2 hours. Grind it to a woody paste. Do not grind it to a smooth paste.
- Deep fry the chana dal patty or steam it in a steamer.
- Adjust spices equal to your taste.
- Add only 4 to 5 mint leaves, or it will requite you a stormy taste.
Delicious Saidapet Vada Curry is ready to relish.
