Vada Curry Recipe / Set Dosa Vada Curry Recipe

Vada Curry and Set Dosa, a quite famous combo in food. And it is often had as a breakfast meal, not ordinary breakfast but a special breakfast. Frankly speaking i had never tasted this. But i have seen it. Till couple weeks back, i have never thought of making it at home and posting it here. There is a little inspiration behind this, every friday hubby and me visit a temple in a place near our town called suchidram.

Couple weeks back, hubby took me to a veg hotel named maruti near that temple, it is not that big, but it is a family hotel. But i should tell you the food tasted so yummy. First time i ordered chole bature and it was mind blowing. Hubby ordered veg kothu parota, i tasted that too, it was yum. But their speciality is rasam vadai, i literally melted there when i tasted it, it was delicious... Then i saw a person near me ordering set dosa and vada curry. they brought it and it looked totally divine. At that moment i decided to try that combo and post it here. Couple days later i made it for breakfast along with set dosa. Hubby tasted it and told me no hotel food can stand near this and it is simply superb and he ate so many set of dosa..

This vada curry turned out really good. This can be paired with idlies or dosa. I will soon share the set dosa recipe, so keep looking for it.

Preparation Time : 15 mins

Cooking Time : 40 to 45 mins

Soaking Time : ovenight

Serves : 5 to 6

Ingredients:

Oil - 2 tblspn

Cumin Seeds / Jeerakam - 1 tsp

Coriander Leaves - 2 tblspn finely chopped

For Vadai:

Chana Dal / Kadalai paruppu / Split Yellow Chickpeas - 1 cup

Dry Red Chillies - 3 to 4

Fennel Seeds / Sombu / Saunf - 1 tsp

Curry leaves - a small handful

Coriander leaves - a small handful

Salt to taste

Oil for Deep frying

For sauteing and grinding:

Oil - 1 tblspn

Fennel Seeds / Sombu / Saunf - 1 tblspn

Cinnamon Stick / Pattai - 1 small stick

Kal Paasi / Black Stone Flower - 2 piece

Onion - 2 large chopped roughly

Curry Leaves - a sprig

Tomatoes - 2 large chopped roughly

Green Chilli - 1 pricked a little with a knife

Ginger Garlic Paste - 2 tblspn

Chilli Powder - 2 tsp

Coriander Powder / Malli Podi- 2 tblspn

Turmeric Powder / Manjal Podi - 1 tsp

Garam Masala Powder - 1 tblspn

Water - 1/4 cup

For Coconut paste:

Fresh Coconut - 1/2 cup grated

Fennel Seeds / Saunf / Sombu - 1 tsp

Method:

Soak channa dal 4 to 5 hours or overnight. Drain it add it to blender, now add the other ingredients and grind it to a little coarse mix, dont add water. Now remove it to a bowl add some salt and mix well. heat oil for deep frying, drop small dollops of this mix and fry till golden. Remove it to paper towel, and transfer it to a bowl, pour warm water over it and let it sit for 5 mins. Now drain them and set aside.

Grind coconut and fennel to a smooth paste. Set aside.

Heat oil in a kadai. Add in fennel, cinnamon and kal paasi. Saute it for 30 sec.Add in onions, curry leaves and chillies. Saute it for couple of mins.Add in ginger garlic paste and saute it for a min.Add in all spice powder and mix well.Add in tomatoes and mix well. Pour some water and cook it for 5 mins or so till it is completely cooked. Take this in a blender(i removed the chilli before blending) and puree it.

Now heat 2 tblspn of oil in a kadai, add in cumin seeds and let it sizzle. i added the reserved chilli too.Add in the ground masala and cook it for 10 mins or till oil separates.Add in 2 cups of water, coconut paste and mix well.Once it reaches a boil add in drained vada and mix well.Let this simmer for 5 mins

Add in chopped coriander leaves and mix well. Serve with idli, dosa or set dosa.

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