Vada Curry

A delicious South Indian curry made from masala vada cooked in a spicy tomato and onion gravy. Vada curry is best served with Dosa, Idiyappam, Puttu for breakfast or along with Phulkas for dinner.


  • 1/2 cup split peas/peas dal
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds/jeera
  • salt to taste
  • oil to deep fry
    • For curry :
  • 1 large onion, thinly sliced
  • 1 tomato, finely chopped
  • 1 tbsp ginger garlic paste
  • 1 tbsp oil
  • 1 tsp red chili powder
  • 1/4 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • salt to taste
  • 1/2 tsp mustard seeds
  • 1 strand curry leaves
  • 1/4 cup freshly grated coconut
  • 1 cup water
  • 2 tbsp chopped coriander leaves


  • Soak peas dal/split peas in water for 1 hour. Drain water and grind peas dal, coriander seeds, cumin seeds adding salt to taste and grind it coarsely without adding water.
  • Pour enough oil in a deep bottom pan, when the oil is hot, reduce the flame to medium. Make small balls out of the coarse paste and deep fry the vada until golden color and keep aside.
  • Heat oil in a pan, splutter mustard seeds, add onion, salt and sauté until golden color. Next add ginger garlic paste and the masalas – turmeric powder, coriander powder, garam masala red chili powder and curry leaves fry for two minutes on low flame.
  • Further, add tomatoes and mix well. Cover and cook for a minute on low flame. In the meanwhile grind coconut into a fine paste adding 2 tbsp water and keep aside.
  • Once the tomatoes are mushy, add the ground coconut paste and boil. Lastly, add the fried vadas and cook for few more minutes.
  • Garnish with coriander leaves. Serve with Dosa, Idiyappam, Puttu or Idli.

Published by mylilindiankitchen

Sharing easy recipes in simple steps.

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