Vada Curry | Low Calorie Vadacurry

I love my mom’s cooking and have grown up adoring her versatility in the kitchen. I know am a day late in posting about my mom and how important she is for me, but hey – we don’t need a special day to express our thoughts on moms, any day is special when it comes to mothers πŸ™‚ Today I am choosing a recipe very close to my heart, something that I have grown up loving – Vada Curry.

Vada Curry is an authentic Tamil style side dish for idli or dosaΒ and I think there literally isn’t anything that could come close to its taste in comparison. My recipe of Vada Curry is different from the usual ones found on the internet, β€˜cos this is how mom has made it ever since I have known. For someone who is rooted deep in Andhra and Telugu food, it is quite a task to adapt to new environment and she did it. My mom has taught me nothing is impossible, if you put your heart into it. Thank you amma!

So my mom doesn’t usually make Vadai for making Vada Curry although that is how it is supposed to be done traditionally. She found an ingenious way of making a low calorie recipe few decades ago when there was no technology or high-end devices. Instead of deep frying the Vadai, she steams it and trust me – there is no difference, if anything this version tastes better! Mom would make Vada Curry on Sundays for breakfast along with super soft idlis and all of us would sit together to enjoy it. Another really strong lesson I learnt from my parents – no matter what, eat together πŸ™‚ So here is how my mom makes her low calorie Vada Curry.

How to make Vada Curry | Low Calorie Vadacurry –
Print Recipe
Low Calorie Vada Curry Recipe
Simple yet delicious side dish for any South Indian breakfast – Vada Curry
Prep Time 20 minutes
Cook Time 25 minutes
Servings
people
Ingredients
  • 3 tbsp Chana Dal/Split Bengal Gram
  • 1 Large Onion
  • 2 Medium Tomatoes
  • 1/2 tsp Ginger Garlic Paste
  • 1/4 cup Chopped Coconut
  • 1 Green Chilli
  • 1/2 tsp Red Chilli Powder
  • 1/4 tsp Garam Masala Powder
  • 1/4 Turmeric Powder
  • 1/4 cup Chopped Coriander + Mint Leaves
  • 1/2 tsp Fennel Seeds/Sombu
  • Few Curry Leaves
  • 2 tsp Oil
  • Salt as needed
  • Water as needed
Prep Time 20 minutes
Cook Time 25 minutes
Servings
people
Ingredients
  • 3 tbsp Chana Dal/Split Bengal Gram
  • 1 Large Onion
  • 2 Medium Tomatoes
  • 1/2 tsp Ginger Garlic Paste
  • 1/4 cup Chopped Coconut
  • 1 Green Chilli
  • 1/2 tsp Red Chilli Powder
  • 1/4 tsp Garam Masala Powder
  • 1/4 Turmeric Powder
  • 1/4 cup Chopped Coriander + Mint Leaves
  • 1/2 tsp Fennel Seeds/Sombu
  • Few Curry Leaves
  • 2 tsp Oil
  • Salt as needed
  • Water as needed
Instructions
  1. Wash and soak Chana Dal for 1-2 hrs in enough water. Drain off the excess water and add it to a blender jar.
  2. Grind into a coarse paste without adding any water.
  3. In a steamer plate (I used my idli plate), put the prepared batter into small sized balls and flatten them down.
  4. Steam for 10-15 mins on medium flame and remove from heat.
  5. Once cooled down, break them down until coarse powder. Set this aside.
  6. In a pan, heat oil. Add fennel seeds and let them splutter.
  7. Add curry leaves and fry for few seconds.
  8. Next add finely chopped onions and fry until translucent.
  9. Add ginger garlic paste and fry for 2-3 mins until the raw smell is gone.
  10. Add finely chopped tomatoes along with turmeric powder and cook them until mushy.
  11. Meanwhile, add coconut pieces along with green chilli in a mixer jar.
  12. Grind into a smooth paste adding some water as needed. Set aside.
  13. Add finely chopped coriander and mint leaves to the mushy tomatoes. Fry for 1-2 mins.
  14. Next add the prepared coconut paste and mix well.
  15. On low flame let this come to a boil. Add red chilli powder and garam masala powder along with salt. Cook for another 3-4 mins.
  16. Finally add the steamed Chana Dal mixture and mix well. Add some water as needed. Vada Curry becomes quite thick very soon, keep adding water as needed. Cook for 4-5 mins on low flame. Remove from heat.
  17. Serve hot with idli or dosai.
Note –
  1. The other method of making: Instead of steaming the chana dal mixture, make Vadais and then break them down. Rest of the recipe is the same.
  2. Adjust spices as per taste preference.
  3. Vada Curry becomes thick as it cools down. Add some water and re-heat it before serving.

Detailed step by step picture tutorial of making Vada Curry | Low Calorie Vadacurry –

1. Wash and soak Chana Dal for 1-2 hrs in enough water. Drain off the excess water and add it to a blender jar.

2. Grind into a coarse paste without adding any water.

3. In a steamer plate (I used my idli plate), put the prepared batter into small sized balls and flatten them down.

4. Steam for 10-15 mins on medium flame and remove from heat.

5. Once cooled down, break them down until coarse powder. Set this aside.

6. In a pan, heat oil. Add fennel seeds and let them splutter.

7. Add curry leaves and fry for few seconds.

8. Next add finely chopped onions and fry until translucent.

9. Add ginger garlic paste and fry for 2-3 mins until the raw smell is gone.

10. Add finely chopped tomatoes along with turmeric powder and cook them until mushy.

11. Meanwhile, add coconut pieces along with green chilli in a mixer jar.

12. Grind into a smooth paste adding some water as needed. Set aside.

13. Add finely chopped coriander and mint leaves to the mushy tomatoes. Fry for 1-2 mins.

14. Next add the prepared coconut paste and mix well.

15. On low flame let this come to a boil. Add red chilli powder and garam masala powder along with salt. Cook for another 3-4 mins.

16. Finally add the steamed Chana Dal mixture and mix well. Add some water as needed. Vada Curry becomes quite thick very soon, keep adding water as needed.

17.Β Cook for 4-5 mins on low flame. Remove from heat.

18. Serve hot with idli or dosai.

Note –
  • The other method of making: Instead of steaming the chana dal mixture, make Vadais and then break them down. Rest of the recipe is the same.
  • Adjust spices as per taste preference.
  • Vada Curry becomes thick as it cools down. Add some water and re-heat it before serving.

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Taking this to Fiesta Friday # 172. The cohosts this week are Jhuls @ The Not So Creative Cook and Su @ Su’s Healthy LivingΒ πŸ™‚

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