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Simple and tasty Thayir (Curd) Vadas
Published On: 25 Aug 2006
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
for more details, click the name of the ingredient
Bengali: Laban / Noone
English: Mustard Seeds
kannada: Sasuve / Karisasive
hindi: Rai / Banarasi Rai / Sarson
Bengali: Sarsay / Shorshe / Rai
Oriya: Sorisa / Sarosha
Punjabi: Rai / Banarasi Rai / Kalee Sarson
Kashmiri: Aasur / Sorisa
Urudu: Rai, Banarasi Rai, Kalee Sarson
Wash the black gram well and soak it in water for about 11/2 hrs.
Grind it to a thick paste.
Add salt, peppercorns and asafoetida and mix well.
Heat oil in a pan or a kadai.
Take a small plastic sheet of paper and place a small ball of the paste on it.
Tap it well into a round flat shape and make a small hole in the middle as well.
Drop this vada into the boiling oil and fry, till it turns golden brown.
Once the vadas are made, drop them in plain cold water for a minute.
Meanwhile, grind together grated coconut, green chillies and curry leaves into a thick fine paste.
Mix together the above paste with the curd along with salt.
Add seasoned mustard seeds, dry red chillies and curry leaves into it and mix well.
Remove the vadas from the plain water and drop them in the curd mixture.
Garnish with coriander leaves.
i tried it n it turned out well...but i found it very hard to shape it out over a sheet..so i pour a scoop of batter into the oil n made a hole in the centre with the tip of a spoon..any easy tips??
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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