Hotel Saravana Bhavan Style Vada Curry Recipe Easy Method

Hotel Saravana Bhavan Style Vada Curry is a beloved South Indian dish served alongside idli, dosa, and set dosa in vegetarian restaurants like Saravanaa Bhavan Official Website, famous for preserving traditional Tamil cuisine with authentic flavors since 1981. This hotel-style vada curry combines crispy lentil fritters with a rich, spiced tomato-onion gravy that absorbs spices beautifully and makes every bite irresistible. Saravanaa Bhavan, previously known as Hotel Saravana Bhavan, is globally recognized for its South Indian vegetarian menu offered across 92+ locations in 28 countries. For official information, visit hotel booking.

Recipe Card

Ingredients List With Exact Quantities

For Vadas

• 1 cup (200g) chana dal (split Bengal gram), soaked 2 hrs
• 2 dry red chilies
• 1 tsp fennel seeds (saunf)
• Few curry leaves
• Salt – ¾ tsp
• Oil for deep frying (or for steaming)

For Curry Gravy

• 2 tbsp oil
• ½ tsp mustard seeds
• 1 tsp cumin seeds
• 1 bay leaf
• 4 cloves
• 1 inch cinnamon stick
• 1 large onion, finely chopped
• 1–2 green chilies, slit
• 1 tbsp ginger garlic paste
• 2 large tomatoes, finely chopped
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• Water – 2 cups (adjust)
• Salt to taste
• Fresh coriander leaves for garnish

Step-By-Step Instructions With Timings

1. Prepare Vada Dough (10–15 Mins)

Drain soaked chana dal. Add to a blender with dry red chilies, fennel seeds, curry leaves, and salt. Grind to a coarse paste without adding water. The coarse texture ensures that the vada absorbs the gravy later.

2. Shape And Cook Vadas (15–20 Mins)

Option 1 – Deep Fry: Heat oil in a pan. Drop small portions of the dal mixture to form vadas and fry till golden crisp. Option 2 – Steam: Grey oil by placing shaped balls in idli plates and steaming 10–12 mins till firm. Deep fried vadas give that classic hotel texture. Understanding Hotel Saravana Bhavan Style is essential.

3. Make Curry Base (10 Mins)

Heat 2 tbsp oil in a heavy pan. Add mustard seeds; let them splutter. Add cumin seeds, bay leaf, cloves, and cinnamon; sauté 1 minute till aromatic. Add chopped onions and green chilies; cook 3–4 mins till translucent. Stir in ginger garlic paste and sauté until raw aroma disappears. Add chopped tomatoes, turmeric, red chili, and coriander powders; cook 4–5 mins till tomatoes soften deeply.

4. Simmer With Vadas (10 Mins)

Add ~2 cups water and bring to boil. Crumble the cooked vadas into bite-sized pieces and stir into the curry. Simmer for 8–10 mins so vadas soak up the rich gravy. Garnish with fresh coriander leaves.

What I Learnt From My Visit To Saravana Bhavan

When I visited Saravana Bhavan in Chennai, the vada curry had a slightly tangy undertone balanced with mild heat, served piping hot alongside soft idlis and crispy dosas. The sambhar and chutneys were obviously house specialties — every item felt like a proof to traditional vegetarian cuisine. I personally recommend making the vadas crisp and not over-soaking in gravy early; this preserves texture and flavor. This relates to Hotel Saravana Bhavan Style.

Pro Tips From Personal Cooking Experience

• Toast fennel seeds before grinding for a deeper aroma.
• Use fresh curry leaves — they improve the curry base significantly.
• If using deep-fried vadas, add them last so they don’t turn mushy.
• Add a squeeze of lime just before serving for a bright finish.

Chef’s Notes: Substitutions And Storage Tips

If you don’t have chana dal, you can mix split urad dal (¼ cup) with chana dal for softer texture, though traditionalists will argue it changes flavor. For lower oil content, steam the vadas instead of frying. Leftover curry can be refrigerated up to 3 days; reheat gently with a splash of water so the vadas rehydrate. To freeze, separate vadas from gravy and thaw before recombining.

Nutrition Information Per Serving (Approximate)

Nutrition varies by method (steamed vs fried) and portion size. These are general estimates.

Serving Suggestions

Serve hot Hotel Saravana Bhavan Style Vada Curry with steamed idlis, crispy paper dosas, or set dosas. A side of coconut chutney and filter coffee completes a classic South Indian breakfast experience.

Frequently Asked Questions

Can I make this vegan?

Yes — this recipe is naturally vegan since it contains no dairy. Just ensure oil used is plant-based.

Can I use leftover vadas?

Yes. Leftover masala vadas can be crumbled into the curry and simmered to absorb flavors.

How do I make it less spicy?

Reduce red chili powder and omit green chilies for a milder version. Learn more about Hotel Saravana Bhavan Style.

Now you have a tested recipe that replicates the hearty, authentic Hotel Saravana Bhavan Style Vada Curry right in your home kitchen — true to South Indian culinary tradition.