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Tamilnadu · Dinner

Keerai Vadai Kulambu (Greens Vada Curry)

Spinach-laced chana dal vadas cooked in a tamarind-coconut kuzhambu — similar in technique to the vazhaipoo vadai kulambu but with a lighter, iron-rich green character from the keerai. A nutritious, substantial Tamil vegetarian dinner.

🧺 Ingredients

• 1 cup chana dal, soaked overnight
• 1 cup fresh spinach (palak) or arai keerai, finely chopped
• 2 green chillies, minced
• 3 shallots, minced
• 1 tsp fennel seeds, crushed
• ½ tsp turmeric
• ½ tsp salt
• Oil for deep frying
• Lime-sized tamarind soaked in 1.5 cups water, strained
• 2 onions, chopped
• 3 tomatoes, chopped
• ¼ cup grated coconut ground to paste
• 1.5 tsp red chilli powder
• 1 tsp coriander powder
• ½ tsp turmeric
• 1 tsp sambar powder
• ¾ tsp salt
• 3 tbsp sesame oil
• Standard mustard-fenugreek-curry leaves tempering

👩‍🍳 How to make Keerai Vadai Kulambu

1. Make the keerai vadai batter: Drain soaked chana dal. Grind coarsely — no water. Mix with chopped spinach, green chillies, shallots, fennel, turmeric, and salt. The spinach adds moisture — the batter should just hold shape when pressed.
2. Shape and deep fry (170°C, medium heat): Shape into flat rounds (6 cm diameter). Fry in batches for 5–6 minutes per batch, turning once, until dark golden-brown. The spinach creates green-flecked vadas. Cool and break into 3–4 rough pieces.
3. Make the kulambu: Temper (mustard + fenugreek + curry leaves) → golden onions (10 min) → tomatoes (7 min until thick, oil separates) → spice powders + coconut paste (3 min) → tamarind extract → simmer 12 minutes until reduced and thick.
4. Add vada pieces (low heat): Reduce to low. Add vada pieces. Spoon kulambu over generously. Cover and simmer on low for 8 minutes, gently shaking the pan every 3 minutes. The vadas will absorb kulambu and the green-flecked interior will show through the softened exterior.

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