Tamil Nadu

Vada curry

Name: Vada curry
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Yield: 4 servings
Cuisine: Chennai
Ingredients: 3/4 cup soaked 2 hours chana dal (split chickpeas); 2 dried red chilli; 1 1/2 tsp divided fennel seeds; 1 inch piece ginger; 5 cloves divided garlic; 2 medium finely chopped onion; 2 slit green chilli; 2 large chopped tomato; 1 small cinnamon stick 2 cloves whole spices; 1 bay leaf (indian bay leaf); 1/4 tsp turmeric (ground turmeric); 1 tsp red chilli powder (indian red chili powder); 2 tsp coriander powder (ground coriander); 1/2 tsp garam masala; 3 tbsp plus a little to grease cooking oil (vegetable oil); 1 sprig curry leaves; Water, about 2 cups; Salt, to taste; a handful chopped coriander leaves (cilantro)

Dal vadas that crumble into a spicy gravy on purpose. Chennai turned a leftover into a legend.

60 minTime

10 gProtein each

mediumSpice

2hPlan ahead. Soak for 2 hours first; the 60 minutes come after.

The leftover that became a legend3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

282kcal

10 gprotein

9 gfibre

60minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Chana dal (split chickpeas)¾ cup, soaked 2 hours

Dried red chilli2

Fennel seeds1½ tsp, divided

Ginger2.5 cm piece

Garlic5 cloves, divided

Onion2 medium, finely chopped

Green chilli2, slit

Tomato2 large, chopped

Whole spices1 small cinnamon stick, 2 cloves

Bay leaf (indian bay leaf)1

Turmeric (ground turmeric)¼ tsp

Red chilli powder (indian red chili powder)1 tsp

Coriander powder (ground coriander)2 tsp

Garam masala½ tsp

Cooking oil (vegetable oil)3 tbsp, plus a little to grease

Curry leaves1 sprig

Waterabout 2 cups

Saltto taste

Coriander leaves (cilantro)a handful, chopped

Method

6 steps

1Drain the soaked chana dal well. Grind it coarse with the red chillies, half the fennel, the ginger, 2 garlic cloves and a little salt, using no water. Mix in 2 tbsp of the chopped onion.
2Shape into flat patties and steam them in greased idli plates until firm. Cool for a few minutes.
3Heat the oil, add the whole spices, bay leaf and the rest of the fennel. Add the remaining onion, green chillies and curry leaves and fry on medium until golden.
4Add the rest of the garlic, crushed, then the tomatoes, turmeric, chilli powder, coriander powder and salt. Cook until the tomatoes melt.
5Pour in the water and bring to a boil. Crumble the steamed vadas into the pot with your fingers and simmer, stirring now and then.
6Stir in the garam masala and coriander leaves. Rest 5 minutes and serve with idli, dosa or appam.

Serve it like this

Spoon it thick into a katori next to soft idlis or a crisp dosa, coriander on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Vada curry

Make it your way

Ingredients

Method

Make it a meal