vadacurry-steamed-recipe - 1

The first time I had Vadacurry was during my college days in Chennai. I loved it so much and I still do. I tried this recipe recently and I was thrilled to bits. The traditional way to do the vadacurry is to deep fry the vadais and then add it to the curry. But I am steaming the vadais today to keep it a little more healthier. This recipe has been minimally adapted from Chef.Dhamu. Here is how to do Vadacurry.

Soak chana dal (kadalai paruppu) in water for 3 hours. Grind the chana dal with salt and fennel seeds sprinkling very little water while grinding. Grind to a slightly coarse paste. Transfer the ground paste to an idli plate.

vadacurry-steamed-vadais - 2

Steam the paste for 15 minutes. After steaming, break the cooked lentil into bite sized pieces. Set aside.

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Heat oil in a pan and add in fennel seeds, cardamom cloves and dried red chillies. Add in the chopped onions and saute till the onions are slightly brown.

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Take a mixie jar and add in the tomatoes, garlic and ginger to the jar. Grind to a smooth paste. Add the ground tomato-ginger-garlic paste to the pan. Add in the salt, turmeric powder, red chilli powder and coriander powder.

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Add 2 cups of water to the pan. Cover the pan with a lid and allow it to simmer for 20-25 minutes till the masala is well cooked and the raw smell of the masala powders are gone.

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Add in the roughly chopped mint leaves and coriander leaves.

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Add in the cooked lentil pieces and simmer for a couple of minutes. Vadacurry is ready!

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For seaming the vadai

  • 1 cup chana dal (kadalai paruppu)
  • 1/2 teaspoon salt
  • 1 teaspoon fennel seeds

For the curry

  • 4 teaspoon oil
  • 1 teaspoon fennel seeds
  • 2 cardamom
  • 2 cloves
  • 2 dried red chillies
  • 2 onions, finely chopped
  • 3 tomatoes
  • 6 cloves garlic
  • 1 inch piece ginger
  • 1/2 teaspoon salt
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 2 teaspoon coriander powder
  • 10 stalks of mint leaves
  • 5 stalks of coriander leaves
  1. Soak chana dal in water for 3 hours. Grind the chana dal with salt and fennel seeds sprinkling very little water while grinding. Grind to a slightly coarse paste. Transfer the ground paste to an idli plate.
  2. Steam the paste for 15 minutes. After steaming, break the cooked lentil into bite sized pieces. Set aside.
  3. Heat oil in a pan and add in fennel seeds, cardamom, cloves and dried red chillies. Add in the chopped onions and saute till the onions are slightly brown.
  4. Take a mixie jar and add in the tomatoes, garlic and ginger to the jar. Grind to a smooth paste. Add the ground tomato-ginger-garlic paste to the pan. Add in the salt, turmeric powder, red chilli powder and coriander powder.
  5. Add 2 cups of water to the pan. Cover the pan with a lid and allow it to simmer for 20-25 minutes.
  6. Add in the roughly chopped mint leaves and coriander leaves.
  7. Add in the cooked lentil pieces and simmer for a couple of minutes. Vadacurry is ready!
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Category: Side Dish
  • Cuisine: Tamilnadu
vadacurry-steamed - 10

For seaming the vadai

  • 1 cup chana dal (kadalai paruppu)
  • 1/2 teaspoon salt
  • 1 teaspoon fennel seeds

For the curry

  • 4 teaspoon oil
  • 1 teaspoon fennel seeds
  • 2 cardamom
  • 2 cloves
  • 2 dried red chillies
  • 2 onions, finely chopped
  • 3 tomatoes
  • 6 cloves garlic
  • 1 inch piece ginger
  • 1/2 teaspoon salt
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 2 teaspoon coriander powder
  • 10 stalks of mint leaves
  • 5 stalks of coriander leaves
  1. Soak chana dal in water for 3 hours. Grind the chana dal with salt and fennel seeds sprinkling very little water while grinding. Grind to a slightly coarse paste. Transfer the ground paste to an idli plate.
  2. Steam the paste for 15 minutes. After steaming, break the cooked lentil into bite sized pieces. Set aside.
  3. Heat oil in a pan and add in fennel seeds, cardamom, cloves and dried red chillies. Add in the chopped onions and saute till the onions are slightly brown.
  4. Take a mixie jar and add in the tomatoes, garlic and ginger to the jar. Grind to a smooth paste. Add the ground tomato-ginger-garlic paste to the pan. Add in the salt, turmeric powder, red chilli powder and coriander powder.
  5. Add 2 cups of water to the pan. Cover the pan with a lid and allow it to simmer for 20-25 minutes.
  6. Add in the roughly chopped mint leaves and coriander leaves.
  7. Add in the cooked lentil pieces and simmer for a couple of minutes. Vadacurry is ready!
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Category: Side Dish
  • Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/vadacurry-recipe-steamed-vadacurry/

chicken-vellai-kurma - 11

I have already shared the recipe for vegetable vellai kurma which is one of the very popular recipes among my readers. This Chicken Vellai Kurma is again so delicious and can be put together in minutes. It goes very well with chapati , appam and idiyappam .

Prep Work:

We will have to make a paste for the kurma. Soak the cashews and poppy seeds in water for 10 minutes.

Grind all the ingredients listed under masala to a smooth paste. Use about a cup of water to grind the masala. I used about 2 inch piece ginger. The flavor of ginger is very essential for the kuruma. I used about 7 green chillies today (The medium ones). Depending on the spiciness of the green chillies and how spicy you want the kurma, add or reduce the chillies according to your preference. While grinding the masala, stop in between and taste the masala. If its bland, add a couple of more chillies. Grind the masala to a smooth paste. Masala for the chicken vellai kuruma is ready. Set aside.

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Heat oil in a pressure pan. Add in the cardamom and cloves. Add in the chopped onions and fry for a couple of minutes.

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Add in the ground masala paste, a cup of water and salt. Add in the chicken pieces. I prefer the thigh and wings with bones for the kurma. The bone adds a lot of flavor to the kurma. Cover the pressure pan and cook for 15 minutes on a low flame. I got about 12-13 whistles. Remove from heat and wait for the pressure to be released from the cooker.

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Open the cooker and mix well. While serving the chicken vellai kurma, add some chopped green chillies for a spicy bite.

chicken-vellai-kuruma-recipe - 15 chicken-vellai-kuruma-recipe - 16

For the masala paste

  • 1/4 cup fresh shredded coconut
  • 10 cashews
  • 2 tablespoon white poppy seeds (khus khus)
  • 1 1/2 teaspoon fennel seeds (sombu)
  • 2 inch piece ginger ( yes, thats a lot of ginger )
  • 7 green chillies

Other Ingredients

  • 1 teaspoon peanut oil
  • 3 cardamom
  • 3 cloves
  • 2 onions, finely chopped
  • 1 teaspoon salt
  • 500 grams chicken thigh with bone
  • Green chillies for garnish
  1. Soak the cashews and poppy seeds in water for 10 minutes.
  2. Grind all the ingredients listed under masala to a smooth paste. Use about a cup of water to grind the masala.
  3. Heat oil in a pressure pan. Add in the cardamom and cloves. Add in the chopped onions and fry for a couple of minutes.
  4. Add in the ground masala paste, a cup of water and salt. Add in the chicken pieces.
  5. Cover the pressure pan and cook for 15 minutes on a low flame.
  6. Remove from heat and wait for the pressure to be released from the cooker.
  7. Serve hot with chapati, appam or idiyappam.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Side Dish
  • Cuisine: Tamilnadu