Vadacurry Recipe With Leftover Vada Easy Procedure Cooking

Know the details about the Vadacurry Recipe With Leftover Vada Easy Procedure Cooking, Hotel Style Vadacurry Recipe With Leftover Vada

Vadacurry Recipe with Leftover Vada: A Flavorful Delight

Vadacurry, a popular South Indian dish, is known for its unique blend of flavors and textures. This delicacy, often served with idli, dosa, or chapati, is a great way to utilize leftover vadas. Follow this step-by-step guide and prepare your own delicious vadacurry at home.

Vadacurry Recipe With Leftover Vada Easy Procedure Cooking


  • Leftover vadas – 4 nos
  • Onion, finely chopped – 1 large
  • Tomato, finely chopped – 2 medium
  • Ginger-garlic paste – 1 tbsp
  • Fennel seeds – 1 tsp
  • Cinnamon stick – 1 inch
  • Cloves – 2 nos
  • Green chilies, slit – 2 nos
  • Red chili powder – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Garam masala – 1 tsp
  • Coriander leaves, chopped – 1 bunch
  • Oil – 2 tbsp
  • Salt – to taste

Nutritional Information (Per Serving)

Calories: 220kcal | Carbohydrates: 30g | Protein: 5g | Fat: 10g | Sodium: 400mg | Fiber: 4g

Please note that these values may vary based on the specific ingredients used.

Cooking Time

Preparation Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes

Cooking Steps Overview

The process involves sautéing onions, tomatoes, and spices to create a flavorful base, adding crumbled vadas, and simmering everything together until it forms a thick curry.

Step-by-Step Cooking Procedure

  1. Prep the Vadas: Crumble the leftover vadas and set aside.
  2. Prepare the Base: Heat oil in a pan. Add fennel seeds, cinnamon stick, and cloves. Sauté for a few seconds until they release their aroma.
  3. 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.
  4. Add Tomatoes and Spices: Add chopped tomatoes, red chili powder, turmeric powder, and garam masala. Cook until the tomatoes are soft and the spices are well-blended.
  5. Add the Vadas: Add the crumbled vadas to the pan. Mix well so that the vadas absorb the flavors.
  6. 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.
  7. Garnish and Serve: Turn off the heat, garnish with chopped coriander leaves, and serve hot.


  • If you want a smoother curry, you can blend the sautéed mixture before adding the crumbled vadas.
  • Adjust the spice levels according to your preference.

Things to Know

  • Vadacurry is best served with idli, dosa, or chapati.
  • You can store this curry in the refrigerator for up to 2 days.

Frequently Asked Questions

1. Can I use fresh vadas instead of leftover ones?

Yes, you can. However, leftover vadas tend to absorb the flavors better.

2. Can I add other vegetables to this curry?

While traditional vadacurry doesn’t include other vegetables, you can certainly add them for extra nutrition.

3. What if I don’t have garam masala?

You can use a combination of cumin, coriander, and cardamom powders as a substitute.

Enjoy this delicious way to use leftover vadas. Happy cooking!

Vadacurry Recipe Ingredients List Tamilnadu Hotel Style Home

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