Vada curry name says it all :), curry made with vada. Vada is lentil fritters that are deep fried or steamed. This is a dish from the southern state Tamil Nadu in India. This curry is known to be made with left over vada. I love this curry but did not have any enthusiasm to make vada, so decided to make these with some frozen falafel. The taste turned out exactly like the vada curry made with homemade vada. Using the falafel will take very less time to whip up this curry..
oil 8 tsp
soump/fennel seeds 1 tsp
cumin seeds 1/2 tsp
cinnamon stick 2 inches
bay leaf 1
kadipatha/curry leaves 10
onion 1 big, thinly sliced
tomato 2, chopped
ginger-garlic paste 1 tsp
red chilly powder 3/4 tsp
dhaniya powder 1 1/2 tsp
turmeric powder 1/2 tsp
garam masala 3/4 tsp
falafel 1 packet (used TJ’s frozen falafel, 12 oz bag has 12 count)
coconut milk 1 can
water as needed
salt to taste
Heat oil in a pan, add fennel seeds, cumin seeds, cinnamon stick, clove, bay leaf and curry leaves.
Fry for a minute, then add the thinly sliced onions, tomato, ginger-garlic paste, turmeric powder, dhaniya/coriander powder, salt and red chilly powder.
Stir well and cook till the tomato is all mushy.
Mix in the can of coconut milk and a cup of a water.
While the gravy is starting to boil, microwave the frozen falafel for 2 minutes.
ps: falafel can be replaced with homemade vada
Cut the falafel in the middle with your hand and drop them in the gravy.
Note: don’t need to make small pieces of the falafel before drop in the gravy, as you stir them it will break apart. Would be nice to have some chunks in the curry.
Let it cook for 10 mins with occasional stirring.
Sprinkle the garam masala and mix the curry and remove from flame.
Serve hot with chapathi, idli, dosa or parathas.