Thursday, January 16, 2014

Thayir Vadai/Curd Vadai/Dahi Vada

Inspired from here
Thick Curd (Yogurt) - 2 cups
Carrot(grated) - 2 tbspns
Kara Boondi - 4 tbspns
Coriander leaves - 1 tbspn, finely chopped
Salt - to taste

To grind to a paste:
Coconut - 2 tbspns, grated
Green chili - 2 small
Ginger - 1/4 inch piece

To temper:
Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Jeera - 1/4 tsp
Curry leaves - few
Hing - a  pinch

Grind all the ingredients listed under 'to grind' to a mixer to a coarse paste. Whisk the curd well and add required salt. Add the paste to the whisked curd and mix well. 
Heat the oil and temper the items listed under 'to temper'and transfer to the curd mixture. Give a quick stir. Make the other ingredients ready.
Now add the vadas to the hot water and wait for 10 seconds - this is to make the vadas soft and make it absorb the curd well. Remove the vadas from the water and transfer them to the curd mixture. Now transfer the vadas to the serving bowl and pour some curd over them. Garnish with grated carrot, boondi and coriander leaves.

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