Vada curry is a famous side dish which is served with hot Idlis and Dosa around Tamilnadu region. Generally, it is prepared using kadalai parupu vadai (Masala vadai ) but to make it healthy, I have used 3 dals ( Toor, Moong n Chana ) in this recipe. And to make it more healthier, I have steamed the ground dal instead of frying it. Adding banana flower is a twist to my recipe to make the curry, a complete healthy side dish. The unique bitterness from banana flower gives a mild bitter taste to the curry, in order to reduce that, add lemon juice after removing from the flame. Due to diet factor, I did not add coconut milk or coconut paste in this recipe but adding is optional, as it enhances the flavor and richness of curry.
1/2 Cup Chana dal
1/4 Cup Moong dal
1/4 Cup Toor dal
2 Dry red chillies
1 Tsp Saunf
3 Onions, Finely chopped
2 Tomatoes, Finely chopped
1 Tbsp Ginger Garlic paste
2 Green chillies, chopped
1 1/2 Cups Banana flower / Vazhai poo, Finely chopped
1 1/2 Tsp Red chilli powder
2 Tsp Coriander powder
1/4 Tsp Turmeric powder
1/2 Tsp Garam Masala powder
Salt to taste
2 Tbsp Oil
Half of lemon juice
Curry leaves and Coriander leaves for garnishing
Wash and soak Chana dal along with Moong dal, Toor dal, dry red chillies and saunf for couple of hours.
Drain the water and grind it coarsely without adding water.
Add the chopped banana flower / vazhaipoo and salt in a coarsely ground mixture.
Mix well, prepare small balls and steam it for 10 minutes.
Remove from the flame and cool it completely.
Heat oil in a pan and add saunf followed by green chillies and finely chopped onions.
Saute till the onions turns translucent and add ginger - garlic paste.
Saute till the raw smell goes off.
Add the chopped tomatoes and saute till it turns soft.
Now add the masala powders ( Turmeric powder, Chilli powder, Coriander powder and Garam masala powder) and fry it for a minute in a medium flame.
Meanwhile, crumble the steamed balls and add it to the masala.
Mix well and add salt.
Add water and cook it for more 5 - 10 minutes in a medium flame.
Remove from the flame and add lemon juice.
Garnish with Coriander leaves and curry leaves.
Serving Options :
Serve with hot Idlis or Dosa.