Name: Vada Kootu Curry/ Black Gram Lentil Dumplings in Coconut Gravy recipe by Soumya Sreeraj at BetterButter
Prep time: 300 min
Cook time: 45 min
Total time: 345 min
Yield: 4
Ingredients: For making vada :-; 1/2 cup whole urad dal (black gram lentil); 1/4 teaspoon crushed pepper corns; Salt as required; Oil for frying; For the gravy :-; 1 medium Onion, chopped; 2 small poatoes, cubed; 2 green chillies, slit; 1 small piece ginger, finely chopped; 1/2 tsp Turmeric powder; 1 tsp chilly powder; 2 & 1/2 tsps coriander powder; 1 tsp garam masala powder; 1& 1/2 cups thin coconut milk; 1/2 cup thick Coconut Milk; Salt to taste; Water as required; 2 Tbsp Oil; For tempering :-; 1/2 teaspoon mustard seeds; 2 dry red chillies, broken; 1 spring curry leaves; 1 tsp oil

ABOUT Vada Kootu Curry/ Black Gram Lentil Dumplings in Coconut Gravy RECIPE

Vada Kootu curry is a delicious dish. This is served with rice as a part of a traditional feast in Trivandrum district of Kerala. Vada kootu curry is entirely different from the kootu curries that are prepared in other parts of the state. This yummy dish looks like urad dal fritters soaked in potato-coconut gravy.

Ingredients Serving: 4

For making vada :-
1/2 cup whole urad dal (black gram lentil)
1/4 teaspoon crushed pepper corns
Salt as required
Oil for frying
For the gravy :-
1 medium Onion, chopped
2 small poatoes, cubed
2 green chillies, slit
1 small piece ginger, finely chopped
1/2 tsp Turmeric powder
1 tsp chilly powder
2 & 1/2 tsps coriander powder
1 tsp garam masala powder
1& 1/2 cups thin coconut milk
1/2 cup thick Coconut Milk
Salt to taste
Water as required
2 Tbsp Oil
For tempering :-
1/2 teaspoon mustard seeds
2 dry red chillies, broken
1 spring curry leaves
1 tsp oil

Instructions

To make vada :-
Soak urad dal in enough water for 5 hours. Drain excess water and grind to a smooth paste in a mixie jar without adding water. You may use little amount of water to ease grinding. The batter should be thick.
Add crushed pepper corns and enough salt to the batter and mix well. Keep the batter aside.
Heat oil in a deep bottom pan on medium heat. Lower the flame and drop a small lemon sized ball batter into the oil. You may use a spoon for this. Be careful while doing this. Repeat the same with the remaining batter.
Deep fry the balls until golden brown on medium flame. You may have to fry them in batches. Remove the urad balls from fire and drain on paper towels.
For the gravy :-
Heat 2 tablespoons oil in a pan. Add chopped onion,ginger and green chillies. Saute until onion turns golden brown adding little salt.
Bring down the flame. Add turmeric powder, chilli powder, coriander powder and garam masala powder. Mix well and saute until the raw smell of masala powders goes off.
Now add the cubed potatoes. Saute for 3-4 minutes.
Next add the thin coconut milk. Cover and cook until potatoes are cooked well on medium flame.
Now add the thick coconut milk and cook for few minutes on low flame. No need to boil the gravy after adding the thick coconut milk.
Add the vadas to the gravy and mix everything well. At this stage you may add salt if required. Switch off the flame.
For tempering :-
Heat oil in a pan. Splutter mustard seeds.
Add dry red chillies and curry leaves. When the chilly changes colour switch off the flame. Pour the seasoning over the curry.
Serve with rice or roti.

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