TRY THE VERY TASTY VADA CURRY

    

 

After the harvest festival is over, everyone is full after sumptuous meals on all the past three days of festivity. It’s time to have light food with a popular side dish – VADA CURRY – mostly prepared with the leftover vada.

This iconic dish is believed to have originated in Madras many decades ago. Here's how it can be made at home. Vadacurry is a popular side dish for idiyappam, idli, dosa, parotta puris, and rotis in Chennai. It originated as a sustainable recipe where vadas were repurposed to make this curry, hence the name & making it a sustainable recipe; the "Saidapet Vada Curry" is particularly well-known, originating from small eateries in the Saidapet area of Chennai. 

Key points about Vada Curry:

Origin:

Considered to have originated in Chennai's street food culture, particularly in small tea shops and eateries. 

Main ingredient:

Deep-fried lentil fritters (vadas), often leftover, are added to a spiced tomato and onion gravy. 

Serving style:

Typically served as a side dish with idli, dosa, or other South Indian flatbreads. 

"Saidapet Vada Curry":

A famous variation of the dish, associated with the Saidapet area of Chennai, is often attributed to the "Mari Hotel". 

 

Vada Curry is an appetizing main course recipe. Made with pulses and basic spices, this simple recipe is loved by people of all age groups. Try it.

Full details: here