ADYAR ANANDA BHAVAN VADA CURRY/VADA CURRY

ADYAR ANANDA BHAVAN VADA CURRY/VADA CURRY

Vada Curry or Vadacurry is the delicious deep fried dal vadas served with a spicy South Indian curry with enough masalas to give your taste-buds a joy ride.

I so love the vada curry of the Adyar ananda bhavan restaurant on the highways. it had some peculiar mouth watering taste and that kept disturbing me to try and decode it. This recipe is demonstrated by chef of adyar ananda bhavan ,i think i have justified it here and was satisfied with the outcome.

Vadacurry recipes:

prep time:10 min

soaking time:1 hrs

cooking time:20 min

dish: side dish

cuisines:south-indian

serves:3 no

Ingredients:

to make vada:

• 1 cup Channa dal 
• 1/2 tsp fennel seeds 
• Red chilli-3 no
• Ginger-1 strips
• Garlic-3 no
• 1/4 tsp salt
• Curry leaves few
• Onion chopped-1/2 no
• Green chilli- 1 no

to make curry we need:

• Medium sized onion chopped finely -2no
• Ginger&garlic paste-2 tbsp
• Tomato chopped- 2 no
• Mint leaves few 
• Cashews-4 no
• Green chilli- 2 no
• Oil-2 tbsp
• Cinnamon stick -1 inch
• Cloves - 3 no
• cardamom -2 no
• Bay leaf -1 no
• Sombu/fennel seeds- 1tsp
• Few curry leaf 
• Turmeric powder -1/2 tsp
• Red chilly powder -1tbsp
• Coriander powder -2 tbsp
• Water -1/2 cup
• Salt as need 
• Coriander leaves for garnishing

to grind:

• 2 tbsp coconut
• Water-2 tbsp

Method:

1. Soak channa dal for an hour with enough water. Discard the water and add the channa dal ,fennel seeds, red chilli, ginger ,garlic and salt in mixie jar and grind it to a course paste without any water.
2. Then heat oil in a kadai and start deep frying it. need not worry about the shape just sprinkle the mix in oil little little deep fry and take out. Fry it in 2-3 batches and take out. 
3. Meantime make the curry, Add the fennel seeds, cashews, cinnamon, green chilli, cardamom, bay leaf and cloves and fry it . 
4. Now add in the chopped onion, ginger, garlic, curry leaves fry it till the onion become soft.
5. Then add tomato chopped cook till it turns into soft.
6. Now add the all masala powder and salt, fry it. 
7. Add in water and mix well with fried masala, let it to boil well till the raw smell goes out. Now add in the fried vada and let it to boil. 
8. Finally add coconut paste mix well. Bring it to boil well till it become thick curry.Once done transfer it in a serving bowl and garnish it with coriander leaves and serve it hot idly and dosa. 

Pictorial:

soak the channa, drain it and take in a blender

and add red chilli, ginger, garlic and sombu

grind it to a course paste without any water

and add salt

curry leaves

add chopped onions 

add green chilli

mix well

heat oil in a pan

and deep fry in oil till golden colour

keep separately the pakoda

heat oil in a pan and add pattai,  sombu, lavangam, bay leaf and cardamon

add curry leaves and cashews

add green chilli

add ginger&garlic paste

add chopped onion saute till golden colour

add mint leaves

add chopped tomato saute till it turns into soft

add all spice powder mix well

then add enough water, boil well

to make paste add coconut and water

make into fine paste

in gravy add coconut paste

and add pakoda 

cook till gravy turns into thick

and add coriander leaves

Serve it with idli and dosa