1 Vada 2 Idly with Kadala Curry 1 Cup Tea
Beverages • India
How to Make 1 Vada 2 Idly with Kadala Curry & 1 Cup Tea (Traditional & Healthy Version)
Enjoy a wholesome South Indian breakfast with this classic combination of 1 Vada, 2 Idly, served with spicy Kadala Curry and a comforting cup of chai. Originating from the southern states of India, this meal is a staple in Kerala and Tamil Nadu, often enjoyed during breakfast or brunch. The soft, fluffy idlis (steamed rice cakes), crispy medu vada (urad dal fritters), and protein-rich kadala curry (black chana gravy) offer a perfect balance of taste and nutrition. The addition of masala chai completes the experience, making it a popular choice at homes and local tiffin centers across India. This platter is deeply rooted in Indian culture, especially in Kerala where Kadala Curry is a festival favorite and a common sight at Onam or Vishu celebrations. The medu vada and idlis are also classic choices during Pongal and Diwali breakfasts in Tamil households. The combination is naturally vegetarian, making it suitable for all, and can be easily adapted for health-conscious diets. The blend of spices, textures, and flavors makes this meal both satisfying and light, perfect for starting your day on a nutritious note.
Ingredients(for 1 vada, 2 idlis, 1 cup kadala curry, 1 cup tea per serving)
- 1/2 cup Urad dal (split black gram) (for vada and idli)
- 1 cup Rice (idli rice or parboiled rice)
- 1 cup Black chana (kala chana) (for kadala curry)
- 1/2 cup Coconut (grated) (for kadala curry)
- 1 medium Onion
- 2 Green chilies
- 1 inch Ginger
- 1 sprig Curry leaves
- 1 tsp Mustard seeds
- 2 tsp Tea leaves (chai patti) (for tea)
- 1 cup Milk (low-fat) (for tea)
- 2 tbsp Oil (preferably coconut oil)
- to taste Salt
- a pinch Hing (asafoetida) (optional for vada) - optional
Instructions
- 1
Soak urad dal and rice separately for 4-6 hours. Grind them to a smooth batter. Ferment overnight for soft idlis and vada.
10 minutes
Fermentation makes idlis fluffy and improves digestion.
- 2
For vada, add salt and finely chopped green chilies, ginger, and curry leaves to the urad dal batter. Shape into rings and air fry or shallow fry using minimal oil.
15 minutes
Wet your hands to prevent batter from sticking while shaping vadas.
- 3
Pour idli batter into greased idli moulds. Steam in an idli steamer or pressure cooker (without whistle) for 12-15 minutes.
15 minutes
Do not over-steam; check with a toothpick for doneness.
- 4
Pressure cook soaked black chana until soft. For kadala curry, sauté onions, ginger, green chilies, and curry leaves in coconut oil. Add boiled chana and ground coconut paste. Simmer with salt and a pinch of hing.
20 minutes
Roast coconut until golden for enhanced flavor.
Why This Dish is Healthy
Choosing steamed idlis and air-fried or shallow-fried vadas reduces excess oil, making this meal lower in calories and saturated fat. Kadala curry is high in plant protein and fiber, supporting weight management and satiety. The combination offers a balanced vegetarian meal, ideal for anyone seeking nutritious, wholesome Indian breakfast options.
This meal is rich in complex carbohydrates from rice and chana, plant protein from urad dal and black chana, and healthy fats from coconut and minimal oil use. It provides dietary fiber, iron, and B vitamins, making it suitable for heart health and digestive wellness. The use of spices like ginger and curry leaves add antioxidants, while tea offers polyphenols for an added health boost.
Pro Tips
- 💡Tip 1: Ferment batter in a warm place for extra soft idlis and crisp vada.
- 💡Tip 2: Add a pinch of baking soda to idli batter if fermentation is slow.
- 💡Tip 3: For extra flavor, roast coconut with spices before grinding for kadala curry.
Storage & Serving
Store idli and vada in an airtight container in the fridge for up to 2 days. Kadala curry can be refrigerated for 2-3 days; reheat before serving. Tea is best consumed fresh.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
