Hotel Saravana Bhavan Style Vada Curry Recipe Easy Method

Know the details about the Hotel Saravana Bhavan Style Vada Curry Recipe Easy Method, Vada Curry Hotel Saravana Bhavan Style Recipe Easy

Title: The Authentic Saravana Bhavan Vada Curry Recipe


Hotel Saravana Bhavan, a renowned South Indian restaurant chain, offers a myriad of mouth-watering dishes. Among them, the Vada Curry stands out with its distinctive taste and rich flavors. This blog post will guide you through the authentic Saravana Bhavan Vada Curry recipe, including the list of ingredients, preparation time, cooking steps, and FAQs.

Hotel Saravana Bhavan Style Vada Curry Recipe Easy Method


For the Vadas:

  • Split Bengal gram (Chana Dal) – 1 cup
  • Fennel Seeds – 1 tsp
  • Red chillies – 3
  • Salt – as per taste
  • Oil – for deep frying

For the Curry:

  • Onions (finely chopped) – 2 medium-sized
  • Tomatoes (finely chopped) – 2 medium-sized
  • Ginger-Garlic Paste – 1 tbsp
  • Turmeric Powder – 1/2 tsp
  • Red Chilli Powder – 1 tsp
  • Coriander Powder – 2 tsp
  • Garam Masala – 1/2 tsp
  • Salt – as per taste
  • Oil – 2 tbsp
  • Curry leaves – a handful
  • Cilantro leaves – for garnishing
  • Mustard seeds – 1/2 tsp
  • Bay leaf – 1

Preparation Time and Cooking Time

Preparation Time: 30 minutes (including soaking time for Bengal gram) Cooking Time: 45 minutes

Nutritional Information

A serving of Vada Curry contains approximately 250 calories, 10g of protein, 30g of carbohydrates, and 10g of fat.

Step-by-Step Cooking Procedure

  1. Soak the Bengal gram in water for about 2 hours. Drain the water and grind it along with red chillies, fennel seeds, and salt into a coarse mixture. Shape the mixture into small vadas and deep fry them in oil until golden brown. Once done, keep them aside.
  2. In a pan, heat 2 tbsp of oil. Add mustard seeds and let them splutter. Add curry leaves and bay leaf.
  3. Add chopped onions to the pan and sauté till they turn translucent. Add the ginger-garlic paste and sauté till the raw smell goes away.
  4. Add chopped tomatoes and cook until they become soft. Now, add turmeric powder, red chilli powder, coriander powder, garam masala, and salt. Mix well and cook till the oil separates from the masala.
  5. Crumble the fried vadas and add them to the masala. Add water as required and let it simmer for about 10 minutes.
  6. Garnish with cilantro leaves and serve hot with idli, dosa, or chapati.


  • Soak the Bengal gram for at least 2 hours to ensure the vadas are soft.
  • The vadas should be coarsely ground; do not make a fine paste.
  • The vadas need to be crumbled before adding to the curry to ensure they absorb the flavors well.

Things to Know

Vada Curry, a popular South Indian dish, is usually served with breakfast items like idli and dosa. However, it can also be enjoyed with rice or roti.


Q: Can I use any other lentil instead of Bengal gram? A: Traditionally, Bengal gram is used. However, you can experiment with other lentils like urad dal.

Q: What can I use as a substitute for fennel seeds? A: Fennel seeds provide a unique flavor to the Vada Curry. In case of unavailability, you can use cumin seeds.

The Vada Curry recipe from Hotel Saravana Bhavan is a perfect blend of flavors and textures. While the recipe may seem intricate, the end result is worth the effort. So, don your chef’s hat and get ready to bring the authentic taste of Saravana Bhavan to your kitchen with this detailed guide. Enjoy your cooking journey!

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