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Monday, April 1, 2013

Vada Curry (Low Calorie Version!)

Vada Curry: (Low Calorie Version!)

Vada Curry is an authentic South Indian dish. Generally people make vada curry from fried dhal but it adds up a lot of calories. So I decided to change the recipe a little that would retain the same taste but also it is of fewer calories. This is served as a side dish for idli, dosa and parotas. Today we will learn how to make vada curry..



Channa Dhal / Bengal Gram / Kadalai paruppu – ¾ cup
Fennel seeds – 2 tsp
Onion – 2
Tomato – 4
Green chilli – 3
Ginger garlic paste – 1 tsp
Fennel Seeds / Snauf – 1 tsp
Bay leaf- 1
Cinnamon – 1 inch piece
Cloves – 2
Elachi – 2
Coconut Milk – 1 cup
Chilli powder – 3 tsp (I use the Kashmiri Variety)
Turmeric powder – 1 tsp
Dhaniya powder – 1 tsp
Coriander leaves – handful
Salt – to taste


Wash the channa dhal in running water and soak the channa dhal for 2 hours.
Slice onion and tomato into fine pieces.
Slit the green chillies length wise.
Keep the coconut milk ready.

How to make coconut milk?

Take a fresh coconut, break open and grate it. Blend the grated coconut in a blender by adding one cup of water. Pour the contents to a strainer and squeeze the coconut milk into a bowl. Now repeat the process again by returning the strained coconut and one cup of water to the blender. Again strain the coconut milk to a bowl using a strainer.

How to prepare the low calorie Vadas for Vada curry?

Soak the Channa dhal for 2 hours.
Drain the water from channa dhal, add half teaspoon of fennel seeds and grind it coarsely in a blender without adding water.
Make round shaped balls (like idli’s) and steam it in the idli cooker or a steamer for around 10 minutes.
Now allow the steamed dhal to cool and break it into small pieces.


Heat oil in a kadai, when hot remaining fennel seeds, add bay leaf, cinnamon, cloves and elachi and sauté for half minute.
Now add finely chopped onion and slit green chillies to it and sauté it till onion turns pink i colour.
Add diced tomato, ginger garlic paste, some salt and sauté it well till tomatoes are cooked.
Add chilli powder, turmeric powder, dhaniya powder and sauté for a minute.
Now add some water, wait till it boils  and add the cooked channa dhal pieces  and boil it for 5 minutes.
Lastly, add coconut milk, leave it for one boil and sprinkle some coriander leaves.


Make the vada curry little thinner (watery) as it will thicken up more when it cools down.

Vada Curry is ready.. Believe me it goes excellent with idli, dosa and parotas. Bye for now, meet u soon in another recipe…..


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