Vada Kari
Perfect side dish for Idli and dosa
Servings Prep Time
4people 30minutes
Servings Prep Time
4people 30minutes
  • Shallots(peeled and chopped finely, Kunjulli) – 1cup
  • Green chilies(slit) – 3nos
  • Big tomato(diced) – 1no
  • Curry leaves 2sprigs
  • Coriander leaves(roughly chopped) –
  • Mustard seeds 1tbsp
  • Cinnamon sticks – 1inch
  • Cloves 4nos
  • Poppy seeds 1tsp
  • Bay leaves(torn in half) – 2nos
  • Kuzhambu milagai thool(or according to taste) – 2tbsp
  • Garam masala 1/2tsp
  • Turmeric powder 1/2tsp
  • Salt(As reqd) –
  • Oil(As required) –
Grind together:
  • Channa Dhal(soaked for at least for 2 hours. Soak overnight if making for breakfast) – 1/2cup
  • Fennel seeds/Saunf – 1tsp
  • Ginger(garlic paste – 2 tsp) –
  • Salt 1tsp
  1. Grind the soaked channa dhal along with saunf, ginger-garlic paste and some salt.
  2. Make medium sized vadas and deep fry on low flame till they just change color. Do not make them golden brown. Remove onto an absorbent paper and crumble them when cool.
  3. Heat 2 tbsp oil in a wok.
  4. Add the mustard seeds, poppy seeds, cinnamon, bay leaves and cloves and saute till they change color.
  5. Add onions, green chilies and curry leaves and saute till the onions turn golden brown.
  6. Add the tomatoes and cook covered in medium heat till they turn pulpy.
  7. Now add the kuzhambu milagai thool, turmeric powder, garam masala powder and salt to taste and saute for a few minutes.
  8. Add about 3 cups water and cook covered till it reduces a little.
  9. Now add the crumbled vada and mix well. Cook covered till the mixture becomes a thick gravy.
  10. Add the coriander leaves and remove from fire.
  11. Serve hot with idli or dosa.
  12. Happy cooking 🙂