Dahi Vada

Curd Vada       

Curd vada is called thayiru  vada in South and Dahi vada in North.  The preparation also differs depending upon the taste of the people in different regions.

This recipe provides a South Indian style of preparation.

Basic info about the recipe                

Cuisine                                             - South and North

Serves                                              - 2 people.

Ingredients: For the vada

1.   Urad dal(Uzhun          - 1 cup

2.   Green chillies            - 2 nos

3.   Salt                            - to taste

4.   Ginger                       - 1 inch long piece

5.   Oil                              - for frying

Method: soak the dal for 1-2 hrs. Grind it adding ginger, green chillies and salt without adding water.

Heat  oil in a pan.

Wet your palm with little water and spread a small portion of the mixture making a hole in between.  Drop it to the oil carefully.

Fry both sides for 3-4 mts till golden brown and remove to a tissue paper which will absorb the excess oil.

Dip the vadas into a bowl of hot water for 10 mts.(This is to make vadas soft). Take them out and squeeze out the excess water.

For tempering

1.   Oil                                         - 1 tsp

2.   Mustard seeds                    - 1 tsp

3.   Curry leaves                        - 4-5 nos

4.   Dry red chilli                         - 1 no:

Beat  2 cups of thick curd. Grind a green chilli, 3 curry leaves and 1 inch long piece of  ginger in a tbsp of curd. Mix this to the rest of the curd. Add salt.

Keep a pan and heat oil. Splutter mustard seeds. Add curry leaves and red chilli and pour over the curd . Add the vadas and mix well. Let it rest for 3-4 hrs.

 Curd vada is now ready to served. It can also be refrigerated and served cold.