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Chennai Special Vadacurry / Vadakari - Side dish Gravy for South Indian Breakfasts - Idli Dosa Sidedish

Vadacurry is one of the popular side dish recipes of Tamilnadu, which is an important menu served for Breakfast in most of the hotels in Chennai. This is made using Bengalgram dal mixed with various spices which gives a nice aroma and exotic taste. Best combination for Idlis, Dosas, Pooris , chappathis, etc. I learnt this recipe from my mother and I love this dish for its yummy, exotic, and aromatic flavour. This is my all time favorite south Indian Curry which is usually prepared by Vegetarians during Diwali. Try this Rich Vadacurry Gravy and enjoy with your family.

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Ingredients for making Vada 
Channa dal - 1 cup
Onion - 2 nos.
Fennel seeds - 1 tsp.
Red chilli - 4
A small piece of ginger
A sprig of curry leaves
Salt to taste
Oil to fry

Ingredients for making the curry for Vadacurry
Onion - 3
Tomatoes - 3
Fennel seeds - 1 tsp.
Cloves - 4 nos.
Cinnamon stick - 1 small piece
Cashewnuts - 8 - 10 nos.
Green peas - 1/2 cup
A pinch of Turmeric powder
Red chilli powder - 1 tsp.
Finely chopped Ginger - 1 tsp.
Finely chopped Garlic - 8 -10
Green chillies - 2
Red chilli powder - 1 tbsp.
Coriander Powder - 2 tbsp.
Milk extracted from coconut - 1/2 cup (optional)
Coriander leaves for garnishing
Few Mint leaves
A sprig of curry leaves
Oil as required
salt to taste

How to prepare South Indian Gravy recipe VadaKari

1. Soak the Channa dal in water for 1 hour and then grind coarsely along with red chillies,fennel seeds and salt. Sprinkle water if required.

2. Add little amount of finely chopped onions, curry leaves to the above mixture and then prepare small vadas or you can also make small balls just like bondas and fry it in oil till you get a light brown colour. Always cook in medium flame if you use a high flame the vadas will become crisp outside but it would not have been cooked inside.

3. Heat oil in a kadai, fry the fennel seeds, cloves, cinnamom sticks, cashewsnuts. Add the chopped onions, ginger, garlic and  curry leaves and Saute this till the onions become light brown in colour.

4. Next add the chopped tomatoes, green chillies and saute well till it becomes juicy.

5. Add the green peas and mint leaves. Saute well.

6. Now add all the masala powders one by one with the required amount of salt. Add 1 cup of water
and cook in a medium flame for 10 minutes. Close the kadai with a lid so that the vadacurry is cooked quickly.

7. Now add the crushed vadas to the curry and stir well so that everything gets blended well.

8. At this stage add the coconut milk and allow this to boil for 3 minutes in low flame.

Garnish this with coriander leaves and seve hot with idlis and dosas.

Try this with Venthaya Dosa or Kal dosa

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