Chennai Speical Kaiyendhibhavan Vadacurry Recipe

AuthorAnkita

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Table Of Contents

1. Chennai's Special Kayendhibhavan Vadacurry

2.A Prelude On Chennai's Spectacular Food Culture

3. A Brief Note On Vadacurry And Kaiyendhi Bhavan

4. A Specific Word About Roadside Vendors

5. Unraveling The Victory Of Kaiyendhi Bhavan Vadacurry

6. Ingredients Required To Make Vadacurry

7. Step wise Directions To Make Yummy Vadacurry

8. Some Useful Observations

9. Faqs

10.  Some Serving Ideas

11. Nutritional Value

 Kaiyendhi BhavanVadacurry is a glorious dish from the great city of Chennai, Tamil Nadu, a place of fusion from all facets of life. Chennai serves as a gateway to the South, embracing all people from every corner of the world and a much adored cosmopolitan city with diverse culture, tradition, religion, people and food. It is an apt place for food exploration and we can dive deep into the ocean of flavors and come out excited as the entire experience would be galvanizing.

A prelude On Chennai's Spectacular Food Culture:

Chennai"s food buzz is vast and breathtaking which would devour people from any part of the world. It will allure you with boundless dishes and impeccable deliciousness and its enormous reach is inexplicable and a never ending fascination. There are multiple cuisines with innumerable dishes that come with a primitive gastronomic history.  Chennai's food culture is classic and enthralling and henceforth it remains as a huge tourist attraction. It is a real adventure to explore the food varieties of each and every region with its pomp and grandeur. While talking specifically about breakfast recipes, we have innumerable dishes starting from Idli to Kothu parota where the host of dishes have umpteen number of accompaniments where you would be spoilt for choice undoubtedly.

A Brief Note On Vadacurry And Kai Yendhi Bhavan:

 Kaiyendhi bahavan Vadacurry is one such humble dish, (yet alluring) that popularly comes as an accompaniment for idli, dosa, appam and idiyappam. It is an enchanting embellishment that could suit an array of dishes. More than high end restaurants and iconic establishments, you could find this captivating vada curry commonly at small hotels, roadside eateries and mobile outlets especially in the North Chennai, fondly called as kai yendhi bhavan. The hub hub of busy evenings, weekend hustles and people running errands depict the fast pace of the busy city, and all crowded spots are sheltered with small tea shops, hotels, kiosks and mobile food stalls to cater to the instant needs of people toiling day and night.

A complete breakfast, lunch, snack and dinner are sold at affordable prices or even at meager prices to cater to the need of people who do low paid jobs or who work for daily wages. One thing that would always take us aback is the deliciousness of the food they give at such nominal prices and I can swear that the quality at most of the places is reasonably good and clean. It is a common sight to see people coming in high end cars and stop by a particular roadside eatery at a particular time and relish the food and get some parcels and move on even at late nights.

A Specific Word About Roadside Vendors:

One thing that always astonishes me is the swiftness, hard work and sincerity of the street sellers who prepare and serve the food without showing any bit of tiredness or irritability. They are so courteous and hospitable and ready to serve with cheerfulness even if you incessantly pour in your order at late hours. Most of the kiosks function till midnight or early morning to serve for the lorry drivers and for the people who work late at nights. They would be so engrossed completely in their work and no noise or chaos would disturb their penance in any way because no heat, wind or rain would stop them. The serenity in their faces speak louder than the outside blare. If relishing the fascinating colorful dishes is a joy, watching them keenly for a couple of minutes in a mini wonder. The way they sway their hands and the ease with which they cook the dishes and the swiftness in which they attend to the non stop orders, and the style with which they serve all look like a magic if at all we take notice of it.

Any epicure would agree that the satisfaction of eating from a mobile food stall or a humble tea stall would never ever match a royal feast from a five star hotel. When we pay the small bill amount and open the doors of our car, some where deep down in our hearts our soul says " They deserve better".

 Unraveling the Victory Of  Kaiyendhi Bhavan Vadacurry:

Coming back to vadacurry, this versatile accompaniment is one dish that could match with any main course breakfast or dinner menu that is usually prepared at South Indian households. Left over Masala Vada is the hero here in this kaiyendhi bhavan vadacurry where all the other spices are added to spruce it up. With some onion and tomatoes, flavored with mint, ginger and garlic, this vadacurry is slicked up with regular spice powders like red chili, fennel and coriander powders. The luscious mild orange color of vadacurry with the shimmer of gingelly oil, and the scintillating aroma of garlic, fennel and mint with the tiny tit bits of green coriander leaves would tickle your taste buds at the very first sight. Making a fantabulous dish with the left over vadas is one exemplary innovation in which the chennaites can take pride of.

Take a piece of velvety soft idli, dip it in kaiyendhi bhavan vadacurry and forget yourself for the next fifteen minutes and come back to reality with the last sip of aromatic filter coffee. And here is the simple recipe of vadacurry and you can test the experience right now...

Ingredients Required To Make Kaiyendhi bhavan Vadacurry:

Step wise Directions To Make Yummy Vadacurry:

Some Useful Observations:

1. You need not always make fresh vadas every time for vadacurry and making use of your left over vadas is the concept of kaiyendhi bhavan vadacurry.

2. Fresh mint is the key ingredient here and therefore use it liberally.

3. While crumbling the vada you should do it partially. For example, half the portion can be crumbled like a coarse powder and the remaining can be broken into pieces and there must be a perfect combination of both the textures.

4. Slightly crush the fennel seeds while adding to enhance the flavor of it.

5. As we have many aromatic agents in this recipe like mint, garlic, fennel, ginger and coriander leaves be moderate in the usage of these condiments as one flavor should not dominate the other and there should be a balance of flavors.

Faqs:

1. Can we steam or bake the dal dumplings for vada curry instead of deep frying?

Though deep frying is the traditional way of doing it, you can bake or steam them from the calorie point of you, and both give a closer taste to the original.

2. What is the next main dish that can be paired with vadacurry?

Next to Idli and dosa, vadacurry goes extremely well with appam and parota.

Some Serving Ideas:

Have two to three main dishes like plain or rava idli, uthappam or set dosa, egg appam or pearly white plain idiyappam so that the one versatile vadacurry could match with all. Do not forget to garnish with lush green coriander leaves and raw onion. Serve it in a plantain leaf with a small cup of filter coffee and that's it. Keeping it simple is the best way to relish kaiyendhi bhavan vada curry to the fullest.