Vada curry is prepared using Masala vada, you can make fresh masala vadai or paruppu vadai, later make them into pieces and use them or you can use leftover vada from evening for dinner or even for the next day’s breakfast. I have already shared the recipe and making of masala vadai or paruppu vadai.
This vada curry goes out well with Idly and set dosai. Give a try for your breakfast, I am sure would like it to the core. Nothing beats vada curry and Idly combo.
Recently I have developed few recipes from leftover food for Aval Vikatan Magazine and this is one among them. Let me share the recipe…
- Masala vadai / Paruppu Vadai – 9 nos
- Onions – 2 nos (medium size)
- Tomato – 1 nos (medium size)
- Cloves – 3 nos
- Bay leaf – 1 no
- Star Anise – 1 no
- Curry leaves – a sprig
- Ginger-garlic paste – 1 tbsp
- Turmeric powder – ½ tsp
- Red chilli powder – 1 tsp
- Coriander powder – 2 tsp
- Thick coconut milk – ¼ cup
- Oil – 2 tsp
- Salt – 1 tsp or as required
- Break vada into medium pieces, make sure not to break them to small pieces and keep it aside.
- Peel and finely chop the onions and tomatoes, Keep it aside.
- Heat oil in a Kadai or a heavy bottomed vessel, add cloves, bay leaf, star anise and curry leaves, wait until they crackle.
- Add the finely chopped onions followed by ginger-garlic paste, cook until the onions turn golden brown and the raw smell of the ginger-garlic paste goes off.
- Add tomatoes, cook until they become juicy.
- Add turmeric powder, chilli powder, coriander powder and salt, cook until the raw smell of the spice powders goes off.
- Pour ¼ cup of water, add the masala vadai / paruppu vadai pieces and cook for few mins or until the curry thickens. Don’t stir else the vada would break into pieces.
- Pour the thick coconut milk, let it boil and wait until the oil starts floating on the top of the curry.
- Sprinkle finely chopped coriander leaves.
Serve hot. Goes out well with Idly.