Meal Prep · Indian
Vadacurry
A savory South Indian curry featuring crumbled lentil fritters simmered in a rich, aromatic gravy.
Ingredients
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Step-by-step- **Prepare the Vadas:** Drain the soaked chana dal completely. Grind the dal with ginger, green chilies, fennel seeds, and salt to a coarse paste, adding minimal water if necessary. Mix in the finely chopped onion and curry leaves.
- Heat oil in a deep pan for frying. Take small portions of the dal mixture, flatten them slightly into small disc shapes, and deep fry until golden brown and cooked through. Drain excess oil and set aside.
- Once cooled slightly, gently crumble the fried vadas into bite-sized pieces and keep them ready.
- **Prepare the Curry:** In a large pan or kadai, heat 2 tbsp oil. Add mustard seeds, urad dal, and fennel seeds. Let them splutter.
- Add finely chopped onion and curry leaves. Sauté until the onion turns golden brown.
- Stir in ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
- Add the tomato puree/chopped tomatoes, turmeric powder, red chili powder, coriander powder, and garam masala. Cook, stirring occasionally, until the oil separates from the masala (about 5-7 minutes).
- Pour in 1.5 – 2 cups of water and salt to taste. Bring the curry to a boil, then reduce heat and simmer for 5-7 minutes to allow the flavors to meld.
- If using, stir in the thick coconut milk and cook for another 2-3 minutes without boiling vigorously.
- Gently add the crumbled vadas into the simmering curry. Mix well and cook for just 3-5 minutes, allowing the vadas to absorb some of the gravy without becoming too mushy.
- Garnish with fresh coriander leaves and serve hot with idli, dosa, puri, or chapati.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380-450 kcal |
| Protein | 18-22 g |
| Carbohydrates | 45-55 g |
| Fat | 18-25 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store in an airtight container. The vadas will soften further upon refrigeration.
Freezer Up to 2 months
Freeze the curry and crumbled vadas separately in airtight containers or freezer bags. Combine and reheat when ready.
Reheat Stovetop/Microwave
Reheat gently on the stovetop over low heat, adding a splash of water if needed, or in the microwave until heated through. Avoid overcooking the vadas in the curry.
Chef’s Corner
- For softer vadas, soak the chana dal overnight. A coarser grind for the vadas provides a better texture and prevents them from becoming too mushy in the curry.
- Don’t add the crumbled vadas too early or cook them for too long in the curry, as they can become overly soft. Add them just before serving or during the last 5 minutes of cooking.
- Adjust the spice levels to your preference by modifying the green chilies and red chili powder.
- For a richer and creamier curry, increase the amount of coconut milk or add a tablespoon of cashew paste (made from soaked cashews) along with the tomato puree.
