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Vadacurry Recipe, Vadacurry using steamed Vadai

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Vadacurry recipe using steamed Vadai. Recipe adapted from Chef. Dhamu. Deepavali special Vadacurry.

  • Total Time: 55 mins
  • Yield: 5 servings 1x



For seaming the vadai

  • 1 cup chana dal (kadalai paruppu)
  • 1/2 teaspoon salt
  • 1 teaspoon fennel seeds

For the curry

  • 4 teaspoon oil
  • 1 teaspoon fennel seeds
  • 2 cardamom
  • 2 cloves
  • 2 dried red chillies
  • 2 onions, finely chopped
  • 3 tomatoes
  • 6 cloves garlic
  • 1 inch piece ginger
  • 1/2 teaspoon salt
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 2 teaspoon coriander powder
  • 10 stalks of mint leaves
  • 5 stalks of coriander leaves


  1. Soak chana dal in water for 3 hours. Grind the chana dal with salt and fennel seeds sprinkling very little water while grinding. Grind to a slightly coarse paste. Transfer the ground paste to an idli plate.
  2. Steam the paste for 15 minutes. After steaming, break the cooked lentil into bite sized pieces. Set aside.
  3. Heat oil in a pan and add in fennel seeds, cardamom, cloves and dried red chillies. Add in the chopped onions and saute till the onions are slightly brown.
  4. Take a mixie jar and add in the tomatoes, garlic and ginger to the jar. Grind to a smooth paste. Add the ground tomato-ginger-garlic paste to the pan. Add in the salt, turmeric powder, red chilli powder and coriander powder.
  5. Add 2 cups of water to the pan. Cover the pan with a lid and allow it to simmer for 20-25 minutes.
  6. Add in the roughly chopped mint leaves and coriander leaves.
  7. Add in the cooked lentil pieces and simmer for a couple of minutes. Vadacurry is ready!
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Category: Side Dish
  • Cuisine: Tamilnadu
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