Vada Usal is a traditional Maharashtrian street food recipe. It is made with spicy sprouts in thin watery gravy and usually serve with vada along with bread or pav. We can find different types of usal–misal like Khandesi, Puneri, Kolhapuri, and Mumbai special. But common in between them, all curries are spicy and tasty.

Usal served with nankeen that is called Misal and Usal served with batata vada that is called Vada Usal. These are available everywhere in Mumbai. I think each and every stall. We can also find it in restaurants with their own specific taste. This street food reminds me my college canteen food ………….so delicious.

Ingredients:
Vada
For Vada Filling
• 2-3 cups Mashed Potatoes (Boiled and Coarsely Mashed)
• 1-2 tbsp Ginger-Garlic-Green Chili Paste
• ¼ cup Chopped Coriander Leaves
• ½ Lemon Juice
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1 tbsp Whole Coriander Seeds
• Pinch of Asafoetida / Hing
• 8-10 Curry Leaves
• 1 tsp Turmeric powder
• Salt
• 1 tbsp Oil

For the Vada Covering
• 1 cup Besan / Gram Flour
• ½ tsp Carom Seeds
• Turmeric Powder
• Pinch of Soda (opt.)
• Salt
• Oil For Deep Frying

Usal
• 1-2 tbsp Oil
• ½ tsp Cumin Seeds (Jeera)
• 1/4 cup chopped Onions
• 1 tsp Ginger-Garlic Paste
• 1 tbsp Grated Coconut
• ½ cup chopped Tomato
• 1 tsp Garam Masala
• ¼ tsp Turmeric (Haldi)
• 1 tbsp Coriander-Cumin Powder
• 1 ½tsp Red Chili Powder
• 1-2 Bay Leaves
• 4-5 Curry Leaves
• 2-3 whole Black Pepper
• 1 Cinnamon Stick
• 1 cup Boiled Mixed Sprouts

Garnishing
• 1 cup Namkeen/Bombay Mix
• ½ cup Chopped Coriander (Dhania)
• ½ cup Finely chopped Onions
• 1 Lemon Wedges
• Pavs (Bread Bun)

Method:

For the Vada Filling
1. Heat oil in a pan. Add mustard seeds, cumin seeds, coriander seeds in it; when its crackle, add the asafoetida, curry leaves, ginger-garlic-green chili paste and sauté for a minute.
2. Add mashed potatoes, lemon juice, chopped coriander leaves and sauté again for few seconds. Add turmeric powder, salt and mix it well.
3. Switch of the flame, keep aside and let it be cool for 4-5 minutes.
4. Now take the mixture and divide it into small- small portion and make balls.

Vada Covering
1. Combine all the ingredients in a bowl and make a batter using of water.
2. Dip each round of the vada filling into the batter and allow it to coat the mixture well.
3. Deep fry in hot oil, till golden brown. Drain on paper towel and keep aside.

Usal
1. Heat the oil in pressure cooker; add the cumin seeds, bay leaves, cinnamon stick, whole black pepper and curry leaves .When the seeds crackle; add the onions, ginger-garlic paste and sauté on a medium flame for 2-3 minutes.
2. Add grated coconuts and Sauté for few minutes. Add the tomato, turmeric powder, coriander-cumin powder, chili powder, garam masala, salt, ¼ cup of water and mix.
3. Simmer or stir fry it till the oil separates, while stirring continuously.
4. Add the mixed sprouts, ¾ cup of water and coriander, mix well and simmer for another 2 minutes, while stirring continuously.
5. Cover the lid and pressure cook it for 3-4 whistle. Switch off the flame and let it cool down and keep aside.

How to serve
1. Take a serving bowl or plate, pour usal curry and then place vada over it.
2. Now add some namkeen, spread some chopped onion and chopped coriander leaves over it, sprinkle lemon juice and serve with pav or bread and enjoy your Mumbai famous street food Vada Usal.

Tips
1. You can use any sprouts of your choice like, white peas, moong beans, moth beans, etc..
2. If you don’t have pressure cooker you can use regular pan to cook sprout curry, it will take little more time to cook.
3. You can skip namkeen, if you want.

5.0 from 1 reviews

Vada Usal

 

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Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

Vada Usal is a traditional Maharashtrian street food recipe. Vada Usal made with spicy sprouts in thin watery gravy. Vada Usal is usually we eat with bread. We can find different types of usal-misal like Khandesi, Puneri, Kolhapuri, and Mumbai special.

Author: Binjal Pandya

Recipe type: Streetfood & Chaat

Cuisine: Indian

Serves: 5-6

Ingredients

• Vada
• For Vada Filling
• 2-3 cups Mashed Potatoes (Boiled and Coarsely Mashed)
• 1-2 tbsp Ginger-Garlic-Green Chili Paste
• ¼ cup Chopped Coriander Leaves
• ½ Lemon Juice
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1 tbsp Whole Coriander Seeds
• Pinch of Asafoetida / Hing
• 8-10 Curry Leaves
• 1 tsp Turmeric powder
• Salt
• 1 tbsp Oil
• For the Vada Covering
• 1 cup Besan / Gram Flour
• ½ tsp Carom Seeds
• Turmeric Powder
• Pinch of Soda (opt.)
• Salt
• Oil For Deep Frying
• Usal
• 1-2 tbsp Oil
• ½ tsp Cumin Seeds (Jeera)
• ¼ cup chopped Onions
• 1 tsp Ginger-Garlic Paste
• 1 tbsp Grated Coconut
• ½ cup chopped Tomato
• 1 tsp Garam Masala
• ¼ tsp Turmeric (Haldi)
• 1 tbsp Coriander-Cumin Powder
• 1 ½tsp Red Chili Powder
• 1-2 Bay Leaves
• 4-5 Curry Leaves
• 2-3 whole Black Pepper
• 1 Cinnamon Stick
• 1 cup Boiled Mixed Sprouts
• Garnishing
• 1 cup Namkeen/Bombay Mix
• ½ cup Chopped Coriander (Dhania)
• ½ cup Finely chopped Onions
• 1 Lemon Wedges
• Pavs (Bread Bun)

Instructions

1. Method:
2. For the Vada Filling
3. Heat oil in a pan. Add mustard seeds, cumin seeds, coriander seeds in it; when its crackle, add the asafoetida, curry leaves, ginger-garlic-green chili paste and sauté for a minute.
4. Add mashed potatoes, lemon juice, chopped coriander leaves and sauté again for few seconds. Add turmeric powder, salt and mix it well.
5. Switch of the flame, keep aside and let it be cool for 4-5 minutes.
6. Now take the mixture and divide it into small- small portion and make balls.
7. Vada Covering
8. Combine all the ingredients in a bowl and make a batter using of water.
9. Dip each round of the vada filling into the batter and allow it to coat the mixture well.
10. Deep fry in hot oil, till golden brown. Drain on paper towel and keep aside.
11. Usal
12. Heat the oil in pressure cooker; add the cumin seeds, bay leaves, cinnamon stick, whole black pepper and curry leaves .When the seeds crackle; add the onions, ginger-garlic paste and sauté on a medium flame for 2-3 minutes.
13. Add grated coconuts and Sauté for few minutes. Add the tomato, turmeric powder, coriander-cumin powder, chili powder, garam masala, salt, ¼ cup of water and mix.
14. Simmer or stir fry it till the oil separates, while stirring continuously.
15. Add the mixed sprouts, ¾ cup of water and coriander, mix well and simmer for another 2 minutes, while stirring continuously.
16. Cover the lid and pressure cook it for 3-4 whistle. Switch off the flame and let it cool down and keep aside.
17. How to serve
18. Take a serving bowl or plate, pour usal curry and then place vada over it.
19. Now add some namkeen, spread some chopped onion and chopped coriander leaves over it, sprinkle lemon juice and serve with pav or bread and enjoy your Mumbai famous street food Vada Usal.

Notes

Tips
You can use any sprouts of your choice like, white peas, moong beans, moth beans, etc..
If you don't have pressure cooker you can use regular pan to cook sprout curry, it will take little more time to cook.
You can skip namkeen, if you want.

3.5.3251

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