Vada Curry is a South Indian side dish for Idlis and Dosas. Though we don’t make this frequently I wanted to try this for quite a long time. I have seen this recipe in most South Indian speciality restaurants and is eaten with great relish. You can also serve this with hot Puris and soft Dosas. As it goes this is a Chettinad delicacy and is most popular there. Also some people make it thick or thin gravy a per their taste and convenience. I have heard from my friend whose family is from Chettinad region, the original recipe calls for deep frying the Vadais. As you will see down below, I have steamed the batter, which is not only healthy but saves time too. The aroma of fresh spices and various Masala powders added gives a pleasant taste to the dish which makes it extraordinary.
This recipe can be made for breakfast but you can also make this for dinner as an accompaniment to Pongal or Upma. I served it with sponge Idlis and all at home enjoyed to the fullest. Though some like hotel taste Vada Curry , it is always healthy to make it at home and try out. The fennel seeds add a special taste to the gravy and the spice powders make up for the rest of the burst of flavours as they enter your mouth. There is also one version in which Vada Curry is made with left over Masala Vadas. Some also add grated coconut to the gravy, but I have not added it here. The only point to be noted here is to keep the channa dal paste a little coarse so that when it is steamed the crumbles will be soft and nutty. Try this recipe and let me know how it tasted.