Chettinad Vada Curry Recipe Tamilnadu Easy Method Cooking

Know the details about the Chettinad Vada Curry Recipe Tamilnadu Easy Method Cooking, Chettinad Vada Curry Recipe Easy Cooking at Home

Chettinad Vada Curry Recipe: A Spicy South Indian Delicacy

Chettinad Vada Curry, originating from the Chettinad region of Tamil Nadu, is a spicy and flavorful gravy that pairs perfectly with idli, dosa, or appam. The distinct blend of freshly ground spices in this dish sets it apart. Follow along to prepare this tantalizing Chettinad delicacy at home.

Chettinad Vada Curry Recipe Tamilnadu Easy Method Cooking


  • Chana dal – 1 cup
  • Fennel seeds – 1 tsp
  • Dried red chilies – 3 nos
  • Onion, finely chopped – 2 large
  • Tomato, finely chopped – 2 medium
  • Ginger-garlic paste – 1 tbsp
  • Cinnamon stick – 1 inch
  • Cloves – 3 nos
  • Star anise – 1 no
  • Green chilies, slit – 2 nos
  • Red chili powder – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Chettinad masala – 2 tsp
  • Coriander leaves, chopped – 1 bunch
  • Oil – as required
  • Salt – to taste

Nutritional Information (Per Serving)

Calories: 250kcal | Carbohydrates: 37g | Protein: 10g | Fat: 9g | Sodium: 520mg | Fiber: 7g

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, preparing a spicy curry base with Chettinad masala, onions, tomatoes, and finally adding the crumbled vadas to the gravy.

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 deep fry them in oil until golden brown. Once done, crumble the vadas and set aside.
  3. Prepare the Base: Heat oil in a pan. Add cinnamon stick, cloves, star anise, 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 Chettinad 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.


  • 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. 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.

2. Can I add coconut milk to this curry?

Yes, adding coconut milk will give a rich taste and thickness to the curry.

3. What if I don’t have Chettinad masala?

You can make your own Chettinad masala by dry roasting and grinding coriander seeds, cumin seeds, fennel seeds, peppercorns, dried red chilies, and grated coconut.

Enjoy the fiery flavors of Chettinad cuisine with this Vada Curry recipe. Happy cooking!

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