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Nadia bara tarkari(coconut vada curry without onion garlic)

Shashwatee Swagatica
30 minutes
Prep Time
30 minutes
Cook Time
4 People
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ABOUT Nadia bara tarkari(coconut vada curry without onion garlic) RECIPE

This is one of the authentic and popular dish of Odisha. Very easy to prepare and tastes delicious. As it is prepared without using onion and garlic, one can have it in special puja or festivals.

Recipe Tags

  • Veg
  • Easy
  • Festive
  • Orissa
  • Simmering
  • Blending
  • Frying
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. For nadia bara-(coconut vada)
  2. Chopped coconut 1/2cup
  3. Soaked Rice 4tsp
  4. Green chilli 2-3 chopped
  5. Cumin seeds 1tsp
  6. besan 1 tsp
  7. salt as per taste
  8. For masala paste -
  9. Cumin seeds 1tsp
  10. Poppy seeds 2tsp
  11. Ginger 1" chopped
  12. Cardamom 2
  13. Cinnamon 1 "
  14. other ingredients -
  15. Potato 2 cut into long pieces
  16. Tomato 2 pureed
  17. Bayleaf 1
  18. Cumin seeds 1/2tsp
  19. Turmeric powder 1/2tsp
  20. coriander powder 1tsp
  21. Curry powder 1tsp
  22. Red chilli powder 1tsp
  23. Thick Coconut milk 1/4cup
  24. Oil 2tbsp
  25. salt as per taste


  1. Grind the chopped coconut to a coarse mixture.
  2. Add rice(soaked and strained) green chilli, cumin seeds and little water.
  3. The coconut and rice ratio should be 3:1.
  4. Blend to a thick paste.
  5. Transfer to a bowl and add besan and salt.
  6. Mix well and make tikki shaped bara and deep fry till golden brown from all sides.
  7. In the meantime prepare the masala paste.
  8. Take all the listed ingredients in a blender and make a smooth paste by adding 2-3tbsp water.
  9. Fry the potatoes till light brown.
  10. Heat oil in a kadhai, add bay leaves and cumin seeds.
  11. When splutter add the tomato puree and turmeric powder.
  12. Mix well and cook for 2mins.
  13. Add the prepared masala paste and mix.
  14. Take coriander powder, curry powder and red chilli powder in a small bowl.
  15. Add little water and mix well.
  16. Add this mixture to the kadhai.
  17. Cook till oil separates.
  18. Add the fried potatoes, mix.
  19. Add 2cups of hot water and mix well.
  20. Cook covered for 3-4 mins. Adjust seasoning.
  21. Then add the coconut milk and mix well.
  22. Finally add the fried bara, mix lightly and switch off.
  23. Keep covered for 10-15mins before serving.
  24. While preparing the gravy, make it a little watery than the normal gravy, as the fried baras will absorb a lot of moisture.
  25. Garnish with chopped coriander leaves and serve with hot steamed rice, naan or paratha.
  26. To make the curry red in color, you can add kashmiri red chilli powder.

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Hema Mallik
Hema Mallik   Jul-23-2018

Deliciously amazing!

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