Vada Chicken Curry- Andhra Chicken Curry and Medu Vada

Vada Chicken Curry- Andhra Chicken Curry and Medu Vada - Garelu Kodi Pulusu

Today's recipe is a treat for all chicken lovers- it is spicy chicken curry with crispy fried vadas. Sambar vada and rasa vada are popular tea time snack. How about vada chicken curry? Have you tried this delectable combo before? Garelu/ urad dal vadas and spicy chicken curry is one of a kind unique combo, of Andhra cuisine. It is popular in the southern Andhra and Telangana regions. The crispy fried vadas or medu vada is a delicious snack on its own. But vadas dipped into spicy chicken curry/pulusu are delicious, and you cannot stop munching. Vada chicken curry is simple but gives you an exotic eating experience. You can enjoy this as a snack, quick and tasty lunch, or light dinner. Sounds exciting, then check the recipe below. It is super simple to make.

Andhra chicken curry/ Chicken pulusu is a spicy, flavorful chicken curry, one of our family favorites. There is nothing like an easy-to-make, heartwarming chicken curry relished with steamed rice or bread. I spent most of my childhood in Andhra Pradesh, and most of my childhood memories are surrounded by flavors of Andhra food. Andhra cuisine is known for its diversity- it is rich, tangy, hot, and flavorful.

Andhra chicken curries are towards the spicier side, but I guarantee it tastes everything you want - spicy, delicious, and aromatic. Chicken pulusu gravy is flavored, with a melange of warm aromatic spices, a fine blend of dry coconut(cobra), poppy seeds, roasted peanuts, cashew nuts, and fried onions. Coconut, poppy seeds, and cashew nuts are the key ingredients for a beautiful, creamy sauce. It adds a nutty flavor and helps thicken the sauce to that perfect consistency. This recipe is from my mom's, and she suggested adding some tamarind pulp. But you can substitute with tomatoes or lemon juice.

Garelu or medu vada/uzhunnu vada is a savory snack, and the recipe is simple. It is a popular South Indian doughnut-shaped lentil fritter, crisp outside and soft and fluffy inside. It is enjoyed as a snack with tea or served with idli, sambar, and chutney as breakfast.

There is a three-step process, soaking the lentils, grinding into a thick fluffy batter, and shaping them like doughnuts and deep-frying. Deep-fried lentils batter is by itself flavorful. The addition of pearl onions, ginger, and curry leaves imparts a wonderful aroma that is irresistible. Cumin and whole peppercorns also add flavor to the garelu. It is best to soak the lentils for at least 3-4 hours and grind them into a smooth fluffy batter.

How to make Andhra Chicken Curry/ Andhra Kodi Kura/ Pulusu

Ingredients
1)Chicken - 1 kg
Turmeric powder- 1/3 tsp
Salt - a pinch
lemon juice-1/2 lemon
Onion chopped- 1/2

For the gravy
Thinly sliced onion- 3 medium
Tomato-2
Ginger garlic paste-2 tbs
Turmeric powder- a pinch
Chilly powder- 2 tsp
Green chilly- 3
Tamarind pulp- 3 tbs
Curry leaves - a few
Bay leaves-2
Mint leaves- a few
Coriander leaves- 3 tbs chopped
Oil- 3 -4 tbs
Lemon juice- 1 tsp
Salt to taste

To roast
Dry red chilly- 5-6
Dry Coconut- 1/4 cup
Coriander seeds- 2 tbs
Fennel seeds- 1/2 tsp
Cashewnuts-5 (optional)
Peanuts-1 tbs (optional)
Khus khus/poppy seeds- 2 tbs
Black pepper- 1/8 tsp
Cardamom- 2
Cinnamon- 2-3 pieces
Shahi Jeera- 1/2 tsp

Clean the chicken, and marinate with ingredients listed under (1) for about one hour.
In a pan, add dry roast the nuts, coconut, and dry red chilly for a minute or two on low flame. Add the poppy seeds, black pepper, whole spices, and roast for a minute. Let it cool down completely. Add this into a blender and make it into a fine powder. Set this aside.

Heat one tsp of oil and add bay leaves, curry leaves, mint leaves, and thinly sliced onions. Saute till it changes color to a golden brown. Add ginger-garlic paste and saute till raw flavor disappears. Add turmeric powder, chilly powder, and coriander powder and cook for one minute. Add chicken and mix well. Continue mixing and frying the chicken for about five minutes till the chicken turns pale. Add thinly sliced tomatoes, cover, and cook for 3-4 minutes on low flame. Add two cups of warm water and cook for another 8-10 minutes. Mix the coconut spice powder and the tamarind pulp. Check salt and adjust the consistency by adding more water. Cook for another 5-6 minutes. Finally, add coriander leaves and lemon juice and switch off the flame. Enjoy chicken curry with medu vada, rice, or chapati.

How to make Garelu/ medu vada

Ingredients
Urad Dal/Black lentil skinless- 1 1/2 cup
Rice 2 tbs
Cumin seeds- 1/2 tsp
Pearl Onions- 4-5
Ginger finely chopped- 1 inch thick
Curry leaves finely chopped- 1 spring
Green chilly finely chopped- 3
Whole black pepper- 5-6
salt to taste
Oil- 2 cup to fry

Wash and soak urad dal and rice for about 4-5 hours.
Drain the urad dal and grind into a smooth thick batter. Do not add more than two to three tbs of water. It should be thick batter to form shape.
Add chopped ginger, green chilly, curry leaves, and whole black pepper. Mix in salt and set aside for about 10 minutes.
Heat oil in a pan. Just before frying, add the chopped shallots and mix. If the batter is not thick enough to form shapes, add two tablespoons of rice powder.
Drop a small portion of the batter to check the oil temperature. If it sizzles, the oil is ready to fry.
Take a small bowl of water and wet your hands first. Take a lemon-sized portion of the batter, and shape it into a ball. Press a finger through the middle to make a depression in the center. Gently drop into hot oil and fry in medium flame till both sides turn crispy golden brown. You can fry four to five vadas in each batch. Serve warm with chicken curry.