Chennai Saidapet Hotel Vadacurry | Secret of Traditional Saidapet Vadacurry | Taste Piping Hot Saidapetta Vadacurry at home

Saidapet Vadacurry is one of the best side dish recipe which goes well with idli and dosa. This is one of the popular masala side dish recipe in Chennai Saidapet of Tamilnadu.  Here I have given you the original Saidapet Version of vadakari which does not contain any tomatoes. 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. This is my all time favorite south Indian Curry which is usually prepared by Vegetarians during Diwali. Try this Rich Original Version of Vadacurry and enjoy with your family.

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Saidapetta Vadacurry


Ingredients for making Vadacurry


Ingredients for making Pakodas 

Channa dal - 1 1/2 cups
Fennel seeds - 1 tsp.
Red chilli - 4
Salt to taste
Oil to fry

Ingredients for making Masala for Vadacurry

Cloves - 6 nos.
Cardamom - 4 nos.
Cinnamon stick - 2 nos.
Green chillies - 4 nos.
A handful of chopped Ginger
A handful of chopped Garlic 
Fennel seeds - 2 tsp.
Poppy seeds - 1 tbsp.
A handful of fried gram
a handful of chopped pudina 
a handful of coriander leaves
Grated coconut - 1/2 cup

Ingredients for making the gravy for Vadacurry

Onion - 3
Fennel seeds - 1 tsp.
Cloves - 4 nos.
Cinnamon stick - 1 small piece
Cashewnuts - 8 - 10 nos.
cardamom - 5 nos
Turmeric powder - 1 tsp.
Kashmiri chilli powder - 1 tbsp.
Red chillies - 4 nos.
Coriander leaves for garnishing
A sprig of curry leaves
Oil as required
salt to taste

Method for preparing Masala for Vadacurry


1. Dry roast cloves, cardamom and cinnamon in a kadai. 

2. Add slit green chillies, chopped garlic and ginger and saute well. 

3. Next add 2 tsps of fennel seeds, a handful of fried gram, red chillies and 1 tbsp of poppy seeds and saute well till you get a nice aroma. 

4. Next add a handful of chopped pudina and coriander leaves and saute well for a minute followed by 1/2 cup of grated coconut.

5. Cool the above mixture and grind to a fine paste.

How to make Vadas for Vadacurry


1. Soak the Channa dal, red chillies and fennel seeds in water for 3 hour and then grind coarsely. Sprinkle water if required.

2. Heat oil in a kadai, prepare small vadas or pakodas with the above mixture and deep fry in oil till golden brown. 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.


Pakodas


Preparation of Vadacurry


1. Heat oil in a kadai, fry the fennel seeds, cloves, cinnamom sticks, red chillies, cashewnuts, curry leaves and cardamom. Add the chopped onions cut lengthwise saute this till the onions become light brown in colour.

2. Add the masala paste to the above mixture and mix well till everything gets blended well. Add 4 cups of water and let it boil.

3. Once it starts boiling add turmeric powder, kashmiri chilli powder (1) and required amount of salt and allow it to boil well till the raw smell disappears.

4. Next add the fried vadas and mix well with the gravy. Allow this to cook for 5 minutes. Switch off the flame and garnish with coriander leaves.

5. Since we have added the vadas it may absorb the water and the vadacurry may become thick so when you serve you can add little hot water to get the required serving consistency.

Serve hot with idlis and dosas.

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