Parippu Vada Kurma



For the gravy:-

  1. Curry leaf – 1 sprig
  2. Onion – 2 medium onions; thinly sliced
  3. Garlic – 3 big cloves; finely chopped
  4. Ginger – 1 tsp.; finely chopped
  5. Greenchilly -1 number; slit
  6. Coriander powder – 2 heaping tbsps.
  7. Turmeric powder – 1/2 tsp.
  8. Kashmiri Chilly powder – 3/4 tsp.
  9. Tomato –  1 cup; finely chopped
  10. Grated coconut – 1/2 cup
  11. Fennel seeds – 1/2 tsp.
  12. Garam masala powder – 1 tsp.
  13. Coconut oil – 2 tbsps.
  14. Salt as needed

For the vadas:-

  1. Chana dal – 1/2 cup
  2. Toor dal – 1/4 cup
  3. Urad dal – 1/4 cup
  4. Ginger – 1 tbsp; chopped
  5. Salt – 1.25 tsp.
  6. Hing – 1/4 tsp.
  7. pepper powder – a pinch
  8. Cilantro – 1/4 cup; chopped
  9. Greenchilly – 2 numbers; finely chopped
  10. Curry leaves – 2 tbsps; minced
  11. Onion – 1/4 cup; finely chopped
  12. Oil for deep-frying the vadas


  1. For the vadas, soak the dals for 2 hours. Drain water completely and grind the dals along with ginger, salt, hing and pepper powder to a coarse paste. Add the onions, greenchilly, curry leaf and cilantro and mix.Shape the vadas like an uzhunnuvada with a hole in the center. Heat oil for deep-frying. Drop the vadas into the hot oil and fry on medium low heat till golden brown and crisp. Drain on paper towels. Cut each vada into 4 pieces.
  2. For the gravy, heat 2 tbsps. Of coconut oil. Add 1 sprig curry leaf.Now add the thinly sliced onion, the julienned ginger, chopped garlic and the slit greenchilly. Saute’ till the onion turns golden brown in colour.
  3. Add all the masala powders except garam masala powder and stir fry for 2 minutes.
  4. Add the chopped tomato and fry till oil is visible.
  5. Grind together the grated coconut and fennel seeds to a very smooth paste adding water as needed. Add this to the masala mixture and bring to a boil. Add water as required. Add the vadas and garam masala powder and cook for a minute. Switch off heat.
  6. Serve hot with chapathi or rice.
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