Ingredients
For the Vadas (Lentil Fritters)
- 1 cup urad dal (split black gram)
- 1/4 cup chana dal (split chickpeas)
- 2-3 dried red chilies
- 1-inch ginger piece
- 2-3 green chilies (optional, for extra spice)
- A handful of curry leaves
- Salt to taste
- Water as needed for grinding
- Oil for deep frying
For the Curry
- 2 tbsp oil
- 1 large onion, finely chopped
- 1 tomato, finely chopped
- 1-inch ginger, minced
- 2-3 cloves garlic, minced
- 2 green chilies, slit
- 1/4 tsp turmeric powder
- 1 tsp red chili powder
- 1 tbsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp cumin powder
- 1 tsp fennel seeds (optional, for aroma)
- A handful of curry leaves
- 1/4 cup coconut milk (optional, for creaminess)
- Salt to taste
- Water for the gravy
- Fresh coriander leaves for garnishing
Directions
Vada Curry is a classic and beloved dish from South India that brings together the perfect combination of crispy lentil fritters (vada) and a rich, flavorful curry. Traditionally served as a side dish with idli or dosa, it makes for an incredibly satisfying meal when paired with rice as well.
The crispy vadas are made from a blend of urad dal (split black gram) and chana dal (split chickpeas), soaked and ground to form a thick batter. This batter is then deep-fried until golden and crunchy. The vadas are then simmered in a vibrant, aromatic curry made with onions, tomatoes, and a mix of spices such as turmeric, red chili powder, and coriander powder, giving the dish its deep, rich flavor. To enhance the texture, a touch of coconut milk can be added for creaminess, which complements the savory curry perfectly.
The curry is further spiced with garam masala and fennel seeds, creating a complex yet balanced flavor profile. The fried vadas soak up the curry, becoming tender on the inside while still holding their structure. The addition of fresh curry leaves and coriander leaves brings a burst of freshness, making this dish a true celebration of South Indian flavors.
Whether you’re looking for a hearty vegetarian dish to serve at dinner or a flavorful addition to your weekend brunch, Vada Curry is the perfect choice. It’s a dish that’s not only satisfying but also loaded with protein from the lentils, and it’s naturally gluten-free. If you’re a fan of spicy and rich curries, this one will surely hit the spot.
Here’s an approximate breakdown of the nutrition for Vada Curry (based on 1 serving):
| Nutrient | Vada (per fritter) | Curry (per serving) | Total (per serving) |
|---|---|---|---|
| Calories | 150-200 kcal | 100-150 kcal | 250-350 kcal |
| Protein | 6-7 g | 2-3 g | 8-10 g |
| Carbohydrates | 25-30 g | 10-12 g | 35-42 g |
| Fat | 5-7 g | 8-10 g | 12-17 g |
| Fiber | 3-4 g | 2-3 g | 5-7 g |
| Sodium | 200-300 mg | 250-350 mg | 500-600 mg |
Health Considerations:
High in Protein: Lentils are a great source of plant-based protein.
Good Source of Fiber: Both the lentils and the vegetables in the curry provide fiber, which aids digestion.
Gluten-Free: This dish is naturally free of gluten, making it suitable for people with gluten sensitivity.
Rich in Healthy Fats: Depending on how much oil is used for frying, you can adjust the fat content by using less oil or opting for an air-fryer method.
For a healthier version, you can:
Reduce the oil used for frying or air fry the vadas.
Substitute coconut milk with low-fat options or skip it for a lighter curry.
Add more vegetables to the curry to increase the nutritional content.
Disclaimer: The nutritional values provided for the Vada Curry recipe are approximate and may vary depending on specific ingredients, portion sizes, and cooking methods. The values presented here are based on standard ingredients and general serving sizes. For more accurate results, it’s recommended to use a nutritional calculator or consult a dietitian.
Cooking oil absorption during frying and additional ingredients may alter the overall calorie and fat content. Individual dietary needs and preferences may differ, so please adjust the recipe as needed to meet personal health goals or restrictions.
Steps
1 Done | Preparing the VadasSoak the Lentils: Wash the urad dal and chana dal together. Soak them in water for 3-4 hours. Grind the Batter: Drain the soaked lentils and grind them coarsely in a food processor or wet grinder, adding just a little water as needed. The batter should be thick and not too runny. Add Spices: To the ground batter, add finely chopped curry leaves, chopped green chilies, minced ginger, and salt. Mix well. Fry the Vadas: Heat oil in a deep frying pan. Wet your hands and shape the batter into small round or oval-shaped balls, and carefully drop them into the hot oil. Fry until golden and crispy. Remove and drain on paper towels. |
2 Done | Preparing the CurrySauté the Base: Heat oil in a pan. Add fennel seeds (if using), curry leaves, and sauté for a few seconds. Add the chopped onions and sauté until they turn golden brown. Add Tomatoes & Spices: Add minced ginger, garlic, and green chilies. Sauté for another minute. Then, add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Stir everything together. Cook the Tomatoes: Add chopped tomatoes and cook until they become soft and the oil starts to separate from the masala. Make the Gravy: Add about 1 to 1.5 cups of water (adjust depending on how thick you want the curry) and bring it to a simmer. Let the masala cook for 5-7 minutes, stirring occasionally. Add the Coconut Milk (Optional): For a creamier texture, add coconut milk and simmer for a couple of minutes. Add the Vadas: Gently add the fried vadas to the curry and let them absorb the gravy for about 10-15 minutes. The vadas will soften but still retain their shape. Finishing Touches: Add garam masala, and check for seasoning. Garnish with fresh coriander leaves. |
3 Done | ServingServe Vada Curry hot with idli, dosa, or steamed rice. You can also enjoy it with chapati. |
4 Done | TipsYou can add a little tamarind pulp to the curry for a tangy twist. For a richer taste, you can add a bit of ground cashews or poppy seeds to the curry. Enjoy your flavorful Vada Curry! |
