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 Idiappam along with Vada 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.
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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
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.