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Best Vada Curry Recipe Without Frying: A Healthy Twist to a Classic Dish

Vada Curry, traditionally a deep-fried delicacy, is a favorite among South Indian cuisine enthusiasts. But what if we could enjoy this dish without worrying about the extra calories from frying? Here’s a healthier, no-fry version of the classic Vada Curry for you to relish guilt-free.

Best Vada Curry Recipe Without Frying Easy Method Tamilnadu

Ingredients

• Chana dal – 1 cup
• Fennel seeds – 1 tsp
• Dried red chilies – 2 nos
• Onion, finely chopped – 2 large
• Tomato, finely chopped – 2 medium
• Ginger-garlic paste – 1 tbsp
• Cinnamon stick – 1 inch
• Cloves – 3 nos
• Green chilies, slit – 2 nos
• Red chili powder – 1 tsp
• Turmeric powder – 1/2 tsp
• Garam masala – 1 tsp
• Coriander leaves, chopped – 1 bunch
• Oil – 2 tbsp
• Salt – to taste

Nutritional Information (Per Serving)

Calories: 200kcal | Carbohydrates: 30g | Protein: 8g | Fat: 7g | Sodium: 400mg | Fiber: 5g

Please note that these values can vary based on the specific ingredients used.

Cooking Time

Soaking Time: 2 hours Preparation Time: 15 minutes Cooking Time: 30 minutes Total Time: 2 hours 45 minutes

Cooking Steps Overview

The process involves soaking and grinding chana dal to make vadas, steaming them instead of frying, and then preparing a flavorful curry base with onions, tomatoes, and spices. The crumbled steamed vadas are added to the gravy to complete the dish.

Step-by-Step Cooking Procedure

1. Soak the Dal: Soak the chana dal in water for about 2 hours. After soaking, drain the water.
2. Prepare the Vadas: Grind the soaked chana dal along with fennel seeds and dried red chilies into a coarse paste. Shape the paste into small vadas and steam them in a steamer or idli maker for about 10-15 minutes. Once done, crumble the vadas and set aside.
3. Prepare the Base: Heat oil in a pan. Add cinnamon stick, cloves, and fennel seeds. Sauté for a few seconds until they release their aroma.
4. Add the Aromatics: Add chopped onions and green chilies to the pan. Sauté until the onions turn golden brown. Add ginger-garlic paste and cook until the raw smell disappears.
5. Add Tomatoes and Spices: Add chopped tomatoes, red chili powder, turmeric powder, and garam masala. Cook until the tomatoes are soft and the spices are well-blended.
6. Add the Vadas: Add the crumbled vadas to the pan. Mix well so that the vadas absorb the flavors.
7. Simmer: Add enough water to make a curry-like consistency. Cover the pan and let it simmer for about 10 minutes. Check and stir occasionally to avoid sticking at the bottom.
8. Garnish and Serve: Turn off the heat, garnish with chopped coriander leaves, and serve hot.

Tips

• Make sure not to grind the chana dal into a smooth paste. The coarseness gives a good texture to the vadas.
• Adjust the spice levels according to your preference.

Things to Know

• Vada Curry is best served with idli, dosa, or appam.
• You can store this curry in the refrigerator for up to 2 days.

Frequently Asked Questions

1. Will the vadas be as crispy as the fried ones?

While the steamed vadas won’t have the same crispiness as the fried ones, they will still absorb the flavors of the curry well and provide a soft texture.

2. Can I use other types of dal for this recipe?

While chana dal is traditionally used, you can experiment with other types of dal as well.

3. What if I don’t have garam masala?

You can use a combination of cumin, coriander, and cardamom powders as a substitute.

Enjoy this healthier version of Vada Curry without compromising on taste. Happy cooking!

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