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Tuesday, 19 August 2014

Idly Vada Curry

                  Idly with Vadacurry is a popular breakfast recipe in South Indian kitchen. I recently opted to make idly with thin cotton cloth above the idly plate, which is a traditional way we can made idly without even a drop of oil for it, Its such a healthy recipe.
Vadacurry is famous gravy which is prepared with bengal gram fritters in a spicy gravy. This two recipes are made for each other combination we just love to gulp extra idlys with this combo.
Apart from Idly Vadacurry goes well with Dosai, Set Dosai, Appam and Idiyappam and so on.

Here goes the recipe



Idly Rice - 4 cup
Urud Dal - 1 cup
Fenugreek seeds - 1 tsp

Wash and soak rice, dal and fenugreek for 4 to 6 hours.
Rice should be soaked in separate bowl and Dal with fenugreek in other vessel.
Grind the urud dal first with the soaked water and store it in a Container
Then Grind the Rice and pour the rice batter along with urud dal and add salt
Mix it with your hand , it is important to use your hand for mixing which helps in fermentation.
Close the container and allow the batter to sit for  8 to 10 hours to get fermentation.
If you make it in Evening the next morning you could able to see the batter gets double in size.
So always keep the batter in bigger size vessel for fermentation.
Now its time to make idly.
Keep a wet cotton cloth in the idly plate and stir the batter and pour it in the plate.
Keep the plates in idly steamer and cook until done.



For Paruppu Urundai:
Channa dal - 1 cup
Red chilly - 2
Curry leaves  - few
Salt to taste
oil to shallow fry.

For Kuzhambu (Gravy):
Cinnamon - 1
Elachi - 1
Bay leaf - 1
Cloves - 2
onion  - 2 nos
tomatoes - 1 (Grind it)
Ginger garlic paste  - 2 tsp
Mint leaves - 1 hand full
curry leaves - few
Chilly powder - 1 tsp
coriander powder -  3 tsp
Coconut - 1/2 cup
Turmeric powder - 1/4 tsp


First grind channa dal, redchilly and curry leaves with salt to Vadai consitensy and round it to ball shape and just shallow fry.
Fry it just 1/2 way do not deep fry it. Allow to cool and scrumble but pieaces should be bit bigger.
Now keep it aside.
Grind Coconut and curry leaves and keep it aside
Keed the tomato puree and ginger garlic paste ready
Chop the onion and clean mint leaves and keep it aside.
Now heat a pan with oil and add the spices like cinnamon,Elachi, Bay leaves, cloves allow to crack.
Add Ginger garlic paste and sauté till brown and now add the onion and mint.
Once it is fried to brown add tomatoes and cook until it get mashed.
Now add chilly, turmeric and coriander powder and salt to taste.
Allow to boil and now add the coconut paste.
Once the raw smell goes simmer the stove and add the shallow fried dal pieaces.
Keep it for 5 mins so that the balls get cooked completely.
Now serve it with rice or Idli, Dosai.

Sending it to Come, Join us for Breakfast Event.


  1. always love idly with vada curry.. Nice and yumm..

  2. Wow such a lovely combo,love this to the core,please visit me too,I have enabled comments on my posts now :)

  3. Such an inviting platter...... Looks tasty!!

  4. my all time favorite and we make this from left over idlis

  5. wow such an mouthwatering vada curry with idli .. I always love this combo a lot :) you have made them perfect dear :)

  6. Awesome combination., both merged so well for its deliciousness.

  7. Droolworthy combo, love it to the core.


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