Wednesday, March 13, 2013

Spinach Vada Curry

Sweet speech, with a cheerful countenance is better than a gift made with a joyous mind.Thirukkural

Today’s recipe is Spinach vada curry, instead of deep frying vada in oil I just shallow fried it like adai and then added it into the gravy.

Ingredient for vadai

  • Bengal gram – 1 cup
  • Onion chopped -1/2 cup
  • Green chilies chopped – 1 tsp
  • Ginger chopped – 1 tsp
  • Curry leaves – 1 sprig
  • Oil – 2 tsp
  • Salt to taste

Ingredients for curry
  • Onion chopped – 1/2 cup
  •   Tomato chopped – 1 /2 cup
  •   Ginger garlic paste – 1/2 tsp
  •   Green chilies – 1 to 2 (adjust to your taste)
  •   Turmeric powder – ½ tsp
  •   Red chilli powder – 1/2tsp
  •   Coriander powder – 1tsp
  •  Spinach leaves chopped– ½ cup
For tempering:

  • Fennel seeds – 1 tsp        
  • Cloves – 4
  • Cinnamon – 2 (1 inch)
  • Oil – 3 tsp


  1. First soak Bengal gram in water for 2 hours and then grind it in a mixer grinder without water. The dough should have a thick consistency. Sprinkle little water.
  2. Then add onion, ginger, green chilies, curry leaves, salt and mix it thoroughly.
  3. In a non stick pan spread dough like a patty and drizzle oil along the sides and then cook on both sides. When it cools down crumble it unevenly.
  4. In another pan add 2 tsp oil add the ingredients mentioned in tempering one by one. Then add onion, fry till it is translucent. Add ginger garlic paste, fry for 5 minutes till the raw smell goes away.
  5. Then add green chilies, spinach and tomato, fry them for another 5 minutes. Add turmeric powder, chili powder, coriander powder, and then cook in medium heat until the oil separates out from the gravy and Simmer it for some more minutes.
  6. Finally add the shallow fried , crumbled vada to the gravy. Let it boil for some more minutes and then switch off the stove.
Note: Vada will absorb some moisture from the gravy, so add little hot water and bring it to correct consistency.
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