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Vada Curry for Appam

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.
Course Brunch
Cuisine Tamil Nadu
Keyword Vada Curry
By Cook Method Stovetop
Occasion Weekend Special
Dish Type Combo Dishes
Author Srivalli

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.
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