Medu Vada Curry Recipe Ingredients Step By Step Easy Process

Know the details about the Medu Vada Curry Recipe Ingredients Step By Step Easy Process, Medu Vada Curry Complete Recipe Online Cooking

The Ultimate Guide to Making Medu Vada Curry

Immerse yourself in the rich and spicy flavors of South Indian cuisine with this step-by-step guide on how to prepare Medu Vada Curry. This delightful dish combines the crispy Medu Vada soaked in a luscious and spicy curry, creating a perfect balance of flavors.

Medu Vada Curry Recipe Ingredients Step By Step Easy Process


For the Medu Vada:

  • Urad dal (split black gram): 200g
  • Green chilies: 2
  • Ginger: 1 inch piece
  • Cumin seeds: 1 tsp
  • Salt: to taste
  • Oil: for frying

For the Curry:

  • Onion: 1 (large)
  • Tomato: 2 (medium-sized)
  • Ginger-garlic paste: 1 tbsp
  • Turmeric powder: 1/2 tsp
  • Red chili powder: 1 tsp
  • Coriander powder: 2 tsp
  • Garam masala: 1 tsp
  • Coconut milk: 200 ml
  • Mustard seeds: 1 tsp
  • Curry leaves: a few
  • Salt: to taste
  • Oil: 2 tbsp

Nutritional Information

Medu Vada Curry is rich in protein from the urad dal and contains healthy fats from the coconut milk. However, it’s also high in calories due to the deep frying process. A single serving (approximately 300g) provides around 400 calories.

Cooking Time and Preparation Time

Preparation time: 4 hours (for soaking the dal) Cooking time: 45 minutes

Cooking Steps Overview

The process involves making the Medu Vada first, then preparing the curry, and finally soaking the vadas in the curry.

Step-by-step Cooking Procedure

Medu Vada:

  1. Soak the urad dal for 4 hours or overnight. Drain the water and grind it with green chilies, ginger, cumin seeds, and salt into a smooth paste.
  2. Heat oil in a pan. Shape the batter into a donut shape and deep fry until golden brown.
  3. Drain on kitchen paper to remove excess oil.


  1. Heat oil in a pan, add mustard seeds, and let them pop. Add curry leaves and sauté for a few seconds.
  2. Add chopped onions and sauté until they turn golden brown. Add ginger-garlic paste and cook until the raw smell goes away.
  3. Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are mushy.
  4. Add coconut milk and bring it to a boil. Lower the heat and let it simmer for 10 minutes.
  5. Add the fried vadas into the curry and let it simmer for another 5 minutes.


  • Make sure to soak the urad dal sufficiently for soft and fluffy vadas.
  • The curry should not be too thick as the vadas need to soak up the flavors.

Things to Know

Medu Vada Curry is traditionally served with coconut chutney and sambar, but you can enjoy it as a standalone dish too.


Q: Can I use any other dal for making Medu Vada? A: Urad dal is traditionally used for Medu Vada. However, you can experiment with moong dal or chana dal.

Q: Can I make the curry without coconut milk? A: Yes, you can replace coconut milk with regular milk or yogurt, but it will change the flavor profile.

In conclusion, Medu Vada Curry is a delicious and hearty dish that’s perfect for any meal. It’s a blend of textures and flavors that will leave you wanting more.

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