Hello everyone, My Namaskaram to all.
I"m Sangeetha. Once again, I welcome you all to Kothiyavunu's Kitchen.
I'm here with yet another Kerala Sadya recipe.
Guess what?  It’s Trivandrum Special Sadya Vada Koottu Curry.
Our part of Kerala, we make Koottukari with vegetables and pulses, added in roasted coconut gravy.
This is a totally different variation.
This recipe, we make Vada/Urad dhal fritter, and then it's added to potato and coconut milk masala curry.
South Part of Kerala, Trivandrum, and other places, sadya (feast) is not complete without serving vada koottu curry.
For all occasions, whether it’s marriage, Onam or Vishu this dish is served on Sadya(feast).
I got this recipe from my friend Ms.Sowmya.
Here for all our gettogether potlucks for Onam, Vishnu, Sowmya is one who makes this vada koottu curry every time :-)
I learned it from her. Thank you, Sowmya.
I have posted this on my site kothiyavunu.com as well.
So if you haven't tried this vada koottu curry yet, it’s a must-try.
It’s a very tasty dish. Hope you all will like it.
If you liked this recipe, as often say, don’t forget to like, share the video and subscribe to the channel.
Also, don’t forget to share your valuable comment & feedbacks.
So let’s make Trivandrum Sadya Style Vada Koottu Curry.
We need to make Vada add that in the koottu curry.
First, I will show what's need to make Vada.
Later will show other ingredients needed to make kottu curry while making that.
Whole urad dal: 1/2 cup (Soak urad dal in enough water for 3-4 hrs)
We need to grind this soaked urad dal to smooth thick batter using very little water.
Ginger:1 small piece (finely chopped)
Green Chillies: 1(finely chopped)
Curry leaves: few (finely chopped)
Crushed Black peppercorns: 1/2 tsp
Salt to taste
Coconut Oil/Cooking Oil: as needed to deep fry.
In this recipe, I'm using coconut oil for frying, per your preference, you can use any cooking oil.
In a blender, add the soaked urad dhal and grind the soaked urad dal to a fine thick paste.
Add only, very little water, the batter should be thick, not watery.
Just use a couple of tsp of water.
I have grounded urad dal into a thick batter.
While grinding, make sure not to add too much of water, Just, add 1 tsp at a time and blend it to a thick batter.
Adding, too much water makes batter watery, then we won't be able to make proper vada/fritters.
Add finely chopped ginger.
Add crushed black peppercorns.
Add finely chopped green chilies and curry leaves
Add salt to taste.
Mix and combine well everything together.
Heat enough oil in a Kadai/Pan for frying in medium flame.
Here, I'm using coconut oil for frying, per your preference, you can use any cooking oil.
Make sure you heat the oil in medium flame till the end when making vadas. The temperature of the oil is very important.
Make small balls with the batter. The batter will be sticky, so you could grease the palm of your hands with water and make the balls.
We need not deep fry till golden brown in color.
Just flip both sides a few times to get it cooked well inside and fry till light brown in color.
It's cooked well and almost ready.
Take out and place it on a strainer to remove excess oil.
Always make sure to maintain the heat in medium-low flame.
Let's fry remaining vadas.
Now let's see the ingredients needed to make koottu curry.
Onion: 1 small (thinly sliced) or Small Red Onion: 1 cup (Sliced)
Potato: 3 small (cut into medium cubes)
Crushed ginger: 2 tsp
Green chilies: 2–3 (slit lengthwise)
We need Coconut Milk, homemade or storebought.
Thin coconut milk: 2-3 cups
Thick coconut milk: 1/2-3/4 cup
Here I'm using a store-bought canned one.
You can use either homemade extracted one or store-bought one anything is fine.
For Seasoning
Mustard Seeds: 1/2 tsp
Dry red chilies: 3-4 broken
Shallots/Small red Onion: 5-6 (sliced)
Curry leaves: a 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
Let's see how to make it.
Heat a pan, add coconut oil or your preferred cooking oil.
Add 2 tsp crushed ginger
Saute till the raw smell of ginger goes
Add 2 green chilies (slit lengthwise) and give a stir.
Add the sliced onion and add a little salt to caramelize fast; saute till it turns light golden in color.
Add cubed potatoes and Mix well and cook for a couple of minutes.
Add few curry leaves
Reduce the flame and add 1/2 tsp turmeric powder and stir.
Add 1 tsp red chili powder and stir well.
Add 3 tbsp coriander seeds and combine well.
Make sure you stir well after adding each spice powders.
Now let's add 2nd extract thin coconut milk and cook until potatoes are cooked.
I'm using store-bought canned coconut milk.
Here I have taken 1 cup and diluted with 1 cup of warm water and made 2nd extract thin coconut milk.
So I'm adding that to sauteed potatoes and onions.
Add 2 cups of thin coconut milk.
Add enough salt; cover and cook until potatoes are cooked at medium heat.
It's started to spill, so I removed the lid and cooked it for a few minutes.
They are almost done, make the curry little watery, cause when we add the vada it will get soaked and will observe all the gravy.
Now add the garam masala powder and black pepper powder and mix well.
Add  1/2 cup of 1st extract thick coconut milk.
After adding 1st extract, thick coconut milk, reduce the flame to low, and bring to a slow boil.
When it starts to boil, switch off the flame and add the fried vada to it.
Taste test it and adjust the salt and spice per your taste buds.
It's tastes perfect for me.
After adding thick coconut milk, do not cook for too long, it will crumble, switch off the flame when it starts to boil.
Add the fried vada to it.
Gently combine everything well.
Add a few curry leaves and close with old and remove from the stove and keep it aside.
Let's do the seasoning.
Heat another frying pan.
Add 1 tsp of coconut oil and when it's hot splutter mustard seeds.
When mustard seeds start to pop up, add dried red chilies.
Optional) you can add 1/4 tsp of urad dhal, I'm not adding it.
Add sliced small onion and fry till turns light brown in color.
Add a few curry leaves and give a stir.
Pour the seasoning to the koottu curry and gently mix well.
This koottu curry tends to thicken over time.
Vada will observe the gravy, so make sure you make the gravy little watery, adding 2-3 cups of thin coconut milk in beginning.
Trivandrum style sadya special vada koottu curry is ready
This is dish taste delicious.
Let's transfer to serving dish and will taste test it :-)
Our today's dish Sadya style vada curry is ready to serve and enjoy.
This is a very delicious dish
I highly recommend giving it a try if you haven't tried yet.
I'm sure you will like it.
If you get a chance to try, don't forget to share your comment and feedback.
If you liked this recipe, don't forget to like, share, and subscribe.
Until next yummy recipe. This is Sangeetha signing off.
Stay Safe everyone. Take Care. Bye!
