Vada Curry Recipe Without Frying Easy Method Tamilnadu

Vada Curry Recipe Without Frying is a delicious South Indian curry variation from Tamil Nadu that lets you enjoy the classic flavors of vada curry without the traditional deep-frying step. Usually, vada curry is made with deep-fried lentil fritters simmered in a rich onion-tomato gravy, but this version keeps it healthier by steaming or lightly sautéing the lentil dumplings instead. Having learned various ways to make this dish in Chennai and my own Tamil household, I personally recommend this easy method that cuts down on oil while preserving authentic taste and texture. You’ll find this recipe is perfect with idli, dosa, or even rice. For historical context on South Indian curries, check out the Mor Kuzhambu entry on Wikipedia, which shows how versatile curries are in Tamil cuisine.

Recipe Card

Ingredients

For The Steamed Vadai (No Frying)

• 1 cup chana dal (split chickpeas), washed & soaked 2–3 hrs
• 2 dried red chillies
• 1 tsp fennel seeds (saunf)
• 10–12 curry leaves, chopped
• ½ cup finely chopped coriander leaves
• ¾ tsp salt (adjust to taste)
• 1 tsp rice flour (optional, for slight binding)

For The Curry Gravy

• 2 tbsp oil (use groundnut or vegetable)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 1 tbsp ginger-garlic paste
• 2 medium tomatoes, finely chopped
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• 1–2 tsp coriander powder
• Salt to taste
• 1–2 cups hot water (adjust for consistency)
• 2 tbsp finely chopped coriander leaves (for garnish)

Step-By-Step Instructions

Soak And Prep The Dal

Drain the soaked chana dal after 2–3 hours. Grind it coarsely with dried red chillies and fennel seeds without adding water — you want a grainy texture, not a paste. Transfer to a bowl and mix in curry leaves, coriander, salt, and rice flour. (This method skips frying and relies on steaming or dry roasting.)

Steam The Vadai

Grease an idli plate lightly and spoon portions of the dal mixture into it. Steam in a steamer for 12–15 minutes until set and firm. Once cooled, break into bite-sized pieces — these are your “vada pieces” for the curry. This approach gives you soft yet satisfying vadai without deep-frying. Understanding Vada Curry Recipe Without is essential.

Prepare The Curry Base

Heat 2 tbsp oil in a heavy pan on medium flame. When hot, add mustard seeds and cumin seeds. Once they splutter (about 30 seconds), add chopped onions and sauté for 4–5 mins until soft and translucent.

Add Spices And Tomatoes

Stir in ginger-garlic paste and sauté for 1–2 mins until the raw aroma fades. Add turmeric, red chilli powder, and coriander powder. Mix well, then add chopped tomatoes. Cook for 8–10 mins until tomatoes are mushy and the oil begins to separate from the masala.

Combine Vadai With Gravy

Add the steamed vadai pieces to the gravy and pour 1–2 cups hot water, depending on how thick you want the curry. Stir gently and simmer for 10 mins on low heat so the vadai absorbs the flavors. Taste and adjust salt. Garnish with fresh coriander. Serve hot! This relates to Vada Curry Recipe Without.

Pro Tips From My Kitchen

• If you’re visiting Tamil Nadu and taste this at roadside tiffin shops in Chennai, you’ll notice the vadai pieces soak up gravy quickly — freshly steamed pieces work best.
• When I tried this recipe with an air fryer for the vadai (lightly drizzle oil and air fry at 180°C for 10 mins), the texture was firmer but still delicious without deep-frying..
• Don’t over-steam the vadai — firm edges help hold them together in gravy without turning mushy.
• If you prefer a richer curry, add a tablespoon of coconut milk at the end of simmering.

Chef’s Notes

Substitutions

• If chana dal is unavailable, you can use moong dal (green gram), but reduce soaking time to 1–1.5 hrs.
• For a gluten-free variation, ensure your rice flour and spices are certified gluten-free.

Storage Tips

• Store leftover curry in an airtight container for up to 2 days in the fridge. Reheat on low heat, adding a little water if the gravy thickens.
• Do not add vadai to the curry too far in advance — they absorb liquid and may make the curry overly thick if left too long.

Nutrition Information (Approx Per Serving)

Frequently Asked Questions

Can I make this without steaming?

If you prefer an even lighter version, you can dry roast the dal mixture on a non-stick pan with just 1 tsp oil until crumbly. Then add to the curry. It won’t be as soft as steamed, but still tasty.

What should I serve this with?

This vada curry goes exceptionally well with idli, dosa, or even plain steamed rice. In Chennai, locals often pair it with set dosa for breakfast.

Can I freeze the curry?

You can freeze the curry base (without vadai pieces) for up to 1 month. Thaw and add freshly steamed vadai when reheating for best texture. Learn more about Vada Curry Recipe Without.

This Vada Curry Recipe Without frying gives you all the classic flavors of Tamil Nadu’s beloved side dish with less oil and health-forward cooking. Try it once and you’ll see why it’s quickly become a favourite in my kitchen!