Vada Curry is one of the most popular side dishes made for Idlis or Appams in many eateries and uses leftover Masala Vada in an onion-tomato base.
Vada Curry is mostly made with leftover masala vadas and is recycled into a delicious side dish for tiffin. In many eateries in Madras, it is popularly served with hot Idlis, while I heard it is served with Parotta or Appam as well.
When we dined in a restaurant nearby, which came up recently, we went for a Breakfast Buffet. The menu was so well planned and boarded on too much for breakfast, so we planned for almost a brunch.
It was both Veg and Nonveg Breakfast and for the vegetarians, they had Vada Curry, Coconut Milk along with Sambar and chutneys. The main dishes that came in were an unlimited serving of Idlis, Dosas, Parottas, Appams, Idiappam. Trust me, the menu itself was so filling, that I had to do with only Appam and Idiyappam along with Vada Curry.
The combination was heavenly and promoted me to note down this combo to try later. I have two versions of Vada curry already on the blog. Both times, I made the vadas, especially for the curry.
However, this time since I was planning for this brunch, I made extra masala vada the previous night and typically used it for the curry. As was with yesterday's Aloo Masala with Poori, Appam with Stew and Tomato Kura is our standard Sunday breakfast. I decided to make this along as well.
We are starting an edition BM#89, where for the first week I will be sharing some combo dishes featuring either breakfast or lunch. So for day two, it is Vada Curry with Appam.
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Step by Step Pictures for making Vada Curry
Vada Curry for Appam
For the Ground Paste
1 cup Onions
3 big Garlic Cloves
2 Cloves
1 Inch Cinnamon
1 tsp Peppercorns
1 tsp Fennel Seeds
1 tsp Cooking Oil
For the Gravy
2 tsp Cooking Oil
1 big Bay Leaf
1 tsp Ginger Garlic Paste
A Pinch Turmeric Powder
Salt to Taste
2 nos Tomatoes
1 tsp Red Chilli Powder
1 tsp Coriander Powder
6 nos Masala Vada
1 cup Coconut Milk Thin
1 cup Coconut Milk Thick
Handful Coriander Leaves
For the ground paste
In a nonstick pan, heat oil, saute onions along with cloves, garlic, cinnamon, peppercorns till onion turns color.
Remove to plate to cool. Add Fennel seeds and grind to a smooth paste adding enough water.
For making the gravy
Heat the nonstick pan with oil, add bay leaves, saute for a minute.
Then add the ground masala, bring to a boil.
Keep stirring, then add turmeric powder, salt, and chopped tomatoes.
Let the tomatoes turn mushy.
Add red chili powder, coriander powder.
Add crumbled masala Vada, mix well and let it cook for 5 to 7 mins.
then add thin coconut milk. Let it come to a boil.
When the consistency is correct, which takes about 5 to 7 mins on low flame, add the thick coconut milk and simmer till everything comes together.
Serve with Appam.
Recipe
Vada Curry for Appam
Ingredients
For the Ground Paste
- 1 cup Onions
- 3 big Garlic Cloves
- 2 Cloves
- 1 inch Cinnamon
- 1 tsp Peppercorns
- 1 tsp Fennel Seeds
- 1 tsp Cooking Oil
For the Gravy
- 2 tsp Cooking Oil
- 1 big Bay Leaf
- 1 tsp Ginger Garlic Paste
- A Pinch Turmeric Powder
- Salt to Taste
- 2 nos Tomatoes
- 1 tsp Red Chilli Powder
- 1 tsp Coriander Powder
- 6 nos Masala Vada
- 1 cup Coconut Milk Thin
- 1 cup Coconut Milk Thick
- Handful Coriander Leaves
Instructions
For the Ground Paste
- In a nonstick pan, heat cooking oil, saute onions along with cloves, garlic, cinnamon, peppercorns till onion turns color.
- Remove to plate to cool. Add Fennel seeds and grind to a smooth paste adding enough water.
For making the Gravy
- Heat the nonstick pan with cooking oil, add bay leaves and saute for a minute.
- Then, add the ground masala, bring to a boil.
- Keep stirring, then add turmeric powder, salt, and chopped tomatoes.
- Let the tomatoes turn mushy.
- Add red chili powder, coriander powder.
- Add crumbled masala Vada, mix well and let it cook for 5 to 7 mins.
- Then, add thin coconut milk. Let it come to a boil.
- When the consistency is correct, which takes about 5 to 7 mins on low flame, add the thick coconut milk and simmer till everything comes together.
- Serve with Appam.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
vaishalisabnani says
I have made vada curry just once and we really liked it . I remember you telling me the history of this dish , where leftover vadis are used in the curry .
You definitely have a set breakfast menu for Sunday , and a very interesting one , ours is fruits or sometimes something light .
Nalini says
Yet another classic combo,this version of vadacurry sounds interesting.The spread looks awesome and all those sides are my favorite.
Varada says
This dish is totally new to me. But just like recycled rice and roti, the masala vada curry must taste great. What a novel idea.
Priya Suresh says
Vadacurry and appam, how delicious this combination looks. However i love vadacurry with crispy dosas, irresistible and droolworthy.
Suma Gandlur says
The combination sounds very delicious. i have never eaten vada curry but can imagine how flavorful it would be going by your recipe.
Gayathri Kumar says
Never knew that vada curry can be paired with appam. We usually go with coconut ilk or chutney. This spread with kurma, vada curry, stew and aappam looks super inviting Valli..
Suja Ram says
Appam with Vadacurry is Chennai's famous breakfast Combo. And my brother loves it like anything. Perfectly done valli
Harini says
Vada curry with coconut milk is new. I must try this. Let me pray that there are some leftover vadas next time I make them 🙂
Renu Agrawal Dongre says
This is new to me, But yes every one has a good use of leftover's and this looks so delicious. I love your whole platter
Sandhya Ramakrishnan says
My boys tasted vada curry with dosai when we were in India last year. They loved it and have been asking me ever since to make some. Great recipe Valli and I am going to give this a try.
Annapurnaz says
Valli, you are luring me with such an elaborate breakfast...literally drooling.
Using left over vadas to make carry is a wonderful idea and the curry must have tasted awesome.
chefmireille says
wow - looks so delicious - would love to try it
Sharmila - The Happie Friends Potpourri Corner says
Vada Curry is one of my fav chettinad dish.. Lovely combo this will never go wrong!! Though the steps are bit elaborate every bit is worth trying!!
Padmajha PJ says
Vada curry for aapam is a new combo for me! I love to saok the aapam in coconut milk and eat those melt in the mouth pieces of aapam! This to must be an awesome side!
Sowmya:) says
Appam is one of my favourite dishes!!! I am coming to your place the next time you decide on this breakfast! Have never tried it with vada curry though but it looks so lip smacking that I am going to make this ASAP!!!