Vada Koottu Curry- Vada Koottukari- Trivandrum Sadya Special
Servings: 4 -6
Calories:
Vada Koottu Curry is a very popular Trivandrum Sadya special. It is very delicious dish and quite different from the other sadya recipes.
Print Recipe
Ingredients
- For Vada
- Whole urad dal: 1/2 cup Soak urad dal in enough water for 3-4 hrs
- Crushed pepper corns: 1/2 tsp Optional
- Ginger- Small Piece finely chopped
- Green Chillie : 2-3 finely chopped
- Curry Leaves: few finely chopped
- Salt – To taste
- Coconut Oil – To deep fry
- For Gravy:
- Potato : 3 small cut into medium cubes
- Onion : 1 small thinly sliced or Small Red Onion : 1 cup (Sliced)
- Green chillies : 2–3 slit
- Crushed ginger : 2 tsp
- Curry leaves : 1 sprig
- Turmeric powder : 1/2 tsp
- Red chilly powder : 1 tsp.
- Coriander powder : 3 tsp
- Garam masala powder : 1 tsp
- Black Pepper Powder: 1/4 tsp
- Thin coconut milk : 2-3 cups
- Thick coconut milk : 1/2-3/4 cup
- Salt – To taste
- For the Seasoning :
- Coconut oil : 2 tsp
- Mustard seeds : 1/2 tsp
- Urad Dhal : 1/2 tsp Optional
- Dry red chillies : 3-4 broken
- Shallots/Small Onion: 5-6 sliced
- Curry leaves : a sprig
Instructions
- Soak the urad dal for 3-4 hrs.
- Drain the water and grind the soaked urad dal in a blender adding salt to a fine thick paste. Add only a very little water, the batter should be thick not watery.
- Add 1/2 tsp crushed pepper corns, finely chopped green chillier, ginger, curry leaves and enough salt to the batter.
- Heat oil in a deep pan. Make small balls with the battar. The batter will be sticky, so grease the palm of your hands with water and make the balls.
- Drop the balls into the hot oil, deep fry it till it turns golden brown in colour.
- Transfer it to a kitchen towel and keep it aside. This yields about 20-25 small vadas.
- Heat coconut oil in a pan and add onion, green chilly, crushed ginger, curry leaves and little salt. When onion turn light golden in color.
- Add the cubed potatoes and saute well.
- Add turmeric powder, chilly powder and coriander powder. Saute until their raw smell is gone. Mix well and cook for couple of minutes.
- Add thin coconut milk and enough salt. Cover and cook until potatoes are cooked at medium heat.
- When they are done, add garam masala powder,black pepper powder and thick coconut milk, a few curry leaves. Bring to a slow boil.
- Add the fried vadas and mix well. Check and adjust salt.
- Switch off and remove it from heat and keep covered for sometime. The fried vadas will absorb some of the gravy.
- Heat another frying pan pour oil, add mustard seeds, (Optional) urad dhal, shallots/small onions, dry red chillies and curry leaves and allow it to splutter. (I have not used urad dhal in this recipe)
- Now add the seasoning to the koottu curry.This curry tends to thicken over time.
- Serve along with Kerala Sadya or plain rice. Enjoy !
Notes
- This curry tends to thicken over time.
- Variations: Instead of coconut milk you can prepare by grinding the roasted grated coconut with allspice masala listed in the recipe.
- Optional: While seasoning you can add 1/2 tsp of urad dhal. It gives little crunchy bites.
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