Vada Pulusu or the Masala Vada Curry Andhra Style is an interesting gravy made with masala vadas in a tangy gravy.
First of all, this gravy might have come up to use the leftover masala vadas. However, in our place, we never have leftover masala vadas, so it is always prepared with fresh vadas. The gravy with soaked vadas make a delicious and tangy gravy with steamed rice.
Masala Vada Pulusu is the second day of cooking from Andhra in the Southern States for BM#107 week 3.
Vada Pulusu | How to make Masala Vada Curry Andhra Style
8 nos Masala Vadas small size
1/ 2 cup Onions finely chopped
10 to 15 no Shallots
1.5 cups Tomato
20 gms Tamarind big size lemon
Salt to taste
A Pinch Turmeric powder 1/4 tsp
2 tsp Red Chili Powder
1.5 tsp Coriander Powder
2 tsp Cooking Oil
5 to 6 cloves Garlic
1 tsp Mustard Seeds
1/2 tsp Fenugreek Seeds
Handful Curry Leaves
1 tsp Chana Dal
How to make Vada Pulusu
To make this gravy, we can either make fresh Masala Vada or reuse leftover masala vadas in this recipe.
Wash and soak the tamarind to become soft.
First, take a Kadai and heat oil. Make sure the oil is not smoking, then add fenugreek seeds, mustard seeds, urad dal, chana dal to fry.
Saute for a minute, then add finely chopped onions, shallots, garlic curry leaves,
Cook for 3 mins, next add chopped tomatoes, salt, turmeric powder and mix well.
Close with the lid and simmer until the tomatoes are almost soft.
Add red chili powder and coriander powder and combine well.
Extract the tamarind extract and add it to the kadai along with water.
Cook on high flame for it to boil. Then close and let it simmer for 5 mins.
Finally, add the masala vada and again simmer for 10 mins
Serve with steamed rice.
The gravy tastes excellent with the chana vada in it, above all the soaked vadas make a good difference to the gravy.