Vadala Pulusu ~ Masala Vada / Chana Dal Fritters in Tangy Gravy

This recipe was on my to do list for quite some time. Whenever I make Masala Vada i think of saving some to make this delicious curry which my mom used to make quite often. This Diwali I made sure to make some extra vada  and save them for next day to prepare this tangy and sweet dish. Finally I made this curry.

For day 2 under " Cooking for one", am here to give you the recipe for Vadala Pulusu which is prepared  mostly in Andhra, Southern part of India. This dish goes well with steamed rice or Naan, roti or parata. Here goes the recipe......


Masala Vada 4
Small onion 1
Small Tomato 1
Tamarind pulp 1/2 spoon
Turmeric powder 1/4 spoon
Salt to taste
Chili powder 1/2 spoon
Curry leaf 3
Mustard  and Cumin seeds 1/4 spoon
Fenugreek seeds 4
Jaggery 1 spoon (grated)
Chopped cilantro 1 spoon


Heat oil in a sauce pan or flat pan.
Add Mustard seeds and cumin seeds.
Once the mustard seeds crackle add curry leaves, fenugreek seeds.
Saute for few seconds and add chopped onions.
Cook till the onions turn golden brown.
Add chopped tomatoes, chili powder, salt and turmeric powder.
Cook till the tomatoes are soft.
Now add Tamarind pulp, jaggery  and 1 cup water.
Mix well and bring it to boil.
Now add prepared masala vada and cook for another 5 to 7 minutes.
Switch off stove and garnish with chopped cilantro.
Serve hot with steamed rice or with any  Indian bread.

Check to see what my fellow bloggers are cooking for BM 70


Pavani said...

I love this vada curry and is a great way to use up those leftover vadas.

Priya Suresh said...

Omg, this vadala pulusu looks like my kind of dish, loving it.

cookingwithsapana said...

The vada curry looks so inviting.

Harini R said...

Good one. I make this only with leftover vadas:)

Srivalli said...

Ah I have read about this version being done, never tried it in a tangy sauce..good one sushma

Chef Mireille said...

a great combination for sure!