Vada Curry Kerala Style Ingredients Step By Step Easy Process

Vada Curry Kerala Style is a deeply flavorful South Indian dish that highlights crispy lentil fritters simmered in rich, spiced gravy. This delicious curry is perfect with idli, dosa, or even plain rice and brings together textures and aromas that celebrate Kerala and South Indian culinary traditions. I personally learned this recipe from friends in Kerala and Tamil Nadu and was surprised at how comforting the dish feels, especially when served hot with dosas or steamed idlis. For reference on South Indian curries and variations, you can check the Wikipedia entry on Koottukari for other Kerala curry styles.

Recipe Card

Ingredients

For Vada (Lentil Fritters)

• 1 cup chana dal (split Bengal gram) — soaked for 2–4 hours
• 3–4 dried red chilies
• 1 tsp fennel seeds
• ½ tsp turmeric powder
• ¼ tsp asafoetida (optional)
• ½ cup finely chopped onion
• 1 tsp salt (adjust to taste)
• 2 tbsp curry leaves & cilantro chopped
• Oil for deep frying

For Gravy

• 2 tbsp oil
• 1 tsp mustard seeds
• 1 cinnamon stick (1 inch)
• 2–3 cloves
• 10 curry leaves
• 1 medium onion, finely chopped
• 2 tsp ginger-garlic paste
• 2–3 medium tomatoes, chopped
• ½ tsp turmeric powder
• 1.5–2 tbsp sambar powder
• Salt to taste
• ½ cup freshly grated coconut (optional)
• ¾–1 cup water (adjust for desired consistency)
• 2 tbsp chopped coriander leaves for garnish

Step-By-Step Instructions

1. Prepare and Soak Dal (10–15 mins + Soak)

Start by rinsing the chana dal in water until clear. Soak it in fresh water for 2–4 hours to soften. This ensures a smooth vada batter and better texture. If I’m short on time, I soak overnight in the fridge.

2. Making Vada Batter (10 mins)

Drain the soaked dal and add to a mixer with dried chilies and fennel seeds. Coarsely grind without adding too much water — you want a thick yet shaped dough. Transfer to a bowl and mix in turmeric, asafoetida, chopped onions, curry leaves, cilantro, and salt. Understanding Vada Curry Kerala Style is essential.

3. Frying Vada (10–12 mins)

Heat oil in a deep pan over medium heat. Wet your hands and take a small portion of batter, flatten into patties (about lime size). Gently slide into hot oil. Fry on medium–low heat for 2–3 minutes each side until golden brown. Drain on paper towels. I always test one first to get the oil temperature right.

4. Prepare the Gravy Base (10 mins)

Heat 2 tbsp oil in a heavy bottom pan. Add mustard seeds and wait for them to splutter. Add cinnamon, cloves, curry leaves, and let them sizzle for about 20–30 seconds. Add chopped onions and sauté for 3–4 minutes until translucent.

5. Add Aromatics and Tomatoes (8 mins)

Stir in ginger-garlic paste and cook for a minute until aromatic. Add chopped tomatoes, turmeric, sambar powder, and salt. Cook for about 6–8 minutes until the tomatoes break down and blend with the masala. This relates to Vada Curry Kerala Style.

6. Coconut Paste (Optional) (5 mins)

If using coconut for extra richness, grind fresh coconut with a little water to a smooth paste. Add this to the pan and cook for about 4–5 minutes. Grinding the coconut fresh adds a creamy texture that I highly recommend.

7. Combine Vada with Gravy (8–10 mins)

Pour in ¾–1 cup water and bring the gravy to a gentle boil. Add the fried vadas — either whole or broken into chunks — so they absorb the flavors. Simmer on low heat for another 8–10 minutes until the gravy thickens and the vadas soften perfectly.

Pro Tips From Personal Cooking Experience

• Fry vadas slightly under golden; they will continue absorbing gravy later.
• If you like a thicker curry, reduce water slightly or add coconut milk.
• Cook the onion and tomato base until oil separates for deep flavor.
• Leftover masala vadai from breakfasts work excellent here — saves time.

Chef’s Notes

Substitutions

If you don’t have chana dal, split yellow peas may work, but flavor will vary. Use store-bought masala vadai for quicker prep. Skip coconut for lighter curry. Learn more about Vada Curry Kerala Style.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 2 days. The vadas may absorb more gravy over time — reheat with extra water. Avoid freezing as the texture changes.

Nutrition Information Per Serving (Approximate)

Nutrition values are estimated from a similar recipe analysis.

FAQs

Can I make this gluten-free?

Yes. Ensure the asafoetida is gluten-free, as many brands contain wheat. Gluten-free flour may be added to batter if needed.

Can I bake instead of fry the vadas?

Yes, baking or air-frying reduces oil content, but the texture will be a bit softer compared to deep-fried vadas.

What to serve with Vada Curry?

Traditionally served with idli, dosa, or poori. I personally love it with kal dosa during weekend breakfasts.

Koottukari on Wikipedia is a good reference to explore other Kerala curry traditions.