Vada Curry Karnataka

Method

1. 1

   Make medu vada: Soak 1 cup urad dal for 3 hours. Grind to a thick batter with salt. Fry medu vadas in hot oil until golden. Set aside.

2. 2

   Make vada curry base: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden. Add curry leaves.

3. 3

   Fry onions: Add 1 large finely chopped onion. Cook 8 minutes until golden.

4. 4

   Add ginger-garlic and tomato: Add 1 tbsp ginger-garlic paste then 2 chopped tomatoes. Cook 6 minutes.

5. 5

   Add spice powders: Add 1 tsp coriander powder, 1 tsp red chilli powder and half tsp turmeric. Fry 2 minutes.

6. 6

   Add coconut paste: Blend half cup fresh grated coconut to a smooth paste. Add and fry 5 minutes.

7. 7

   Add water: Add 2 cups water and salt. Bring to a boil. Simmer 8 minutes until the gravy is thick.

8. 8

   Crush vadas: Roughly crumble or halve the fried vadas and add to the gravy.

9. 9

   Simmer together: Cook on low heat 5 minutes so vadas absorb the curry.

10. 10

    Serve: Adjust salt. Vada curry should have soft vadas soaked in a rich spiced gravy. Serve with dosa, idli or parotta.