Vadi Subzi

Name: Vadi Sabzi
Yield: 4-6 servings
Cuisine: Indian
Ingredients: 1 , chopped Onion; Coriander leaves as needed, finely chopped Fresh coriander; 1 cup Water; 1 tbsp Coriander powder; 1 tsp Garam masala; 1 tsp Turmeric powder; 2 tbsp Red chilli powder; 1 cup Curd (not sour); 1 , chopped Tomato; 1/2 cup Moong dal (split, husk removed); 1/2 tsp Asafoetida; 2 tbsp Oil; 3/4 tsp (1/4 tsp) for vadi, 1/2 tsp for gravy) Salt; 1 Green chilli; 1 small piece Ginger; 6-8 cloves (3-4 for vadi, 3-4 for gravy) Garlic; 1/2 cup Masoor dal

Darshana Patel @Darshana

Kozhikode - Kerala

#CA26

This recipe takes time but result is awesome 😎.

#CA26

This recipe takes time but result is awesome 😎.

Darshana Patel @Darshana

Kozhikode - Kerala

#CA26

This recipe takes time but result is awesome 😎.

#CA26

This recipe takes time but result is awesome 😎.

Saved

Ingredients

4-6 servings

1, chopped Onion
Coriander leaves as needed, finely chopped Fresh coriander
1 cupWater
1 tbspCoriander powder
1 tspGaram masala
1 tspTurmeric powder
2 tbspRed chilli powder
1 cupCurd (not sour)
1, chopped Tomato
1/2 cupMoong dal (split, husk removed)
1/2 tspAsafoetida
2 tbspOil
3/4 tsp (1/4 tsp)for vadi, 1/2 tsp for gravy) Salt
1Green chilli
1small piece Ginger
6-8 cloves(3-4 for vadi, 3-4 for gravy) Garlic
1/2 cupMasoor dal

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Steps

1

Soak moong dal and masoor dal in water for 1 hour.
2

Grind soaked dals with 3-4 garlic, ginger, green chilli, and 1/4 tsp salt to a smooth paste. Prepare a steamer. Drop small portions of dal paste to form vadis. Steam for 5-7 minutes. Cool and set aside. Chop finely onion, ginger and garlic and keep it ready.
3

Heat oil in a pan. Add asafoetida, then sauté finely chopped onion, garlic and ginger on low flame. Add chopped tomato and continue to sauté.
4

In a bowl, mix curd, red chilli powder, turmeric, garam masala, and coriander powder. Add curd mixture to the pan. Mix well.
5

Add steamed vadis, 1/2 tsp salt, and 1 cup water. Cook on low flame until gravy thickens.
6

Garnish with fresh coriander leaves. Serve hot with roti.

Tips

Curd should not be sour.

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Cooksnaps

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Darshana Patel @Darshana

on September 18, 2026 06:31

Kozhikode - Kerala

I love cooking especially for my son. He is the one who gives me his opinion on every dish. I am eager to learn dishes from other states. I'm more interested in authentic and traditional recipes rather than just fusion and decorations. I love simple, authentic and realistic recipes.Follow me on Instagramdarshana_me