Thayir Vadai (Curd – Dahi)

by LalithaSivaram
Blackgram dal cutlets in curds
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Votes: 1
Rating: 4
You:
Rate this recipe!
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
For vadas:-
For curd mixture:-
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
For vadas:-
For curd mixture:-
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Soak black gram for 4 - 5 hrs.
  2. Wash dal. If unhusked dal is used, remove the husks while washing.
  3. Grind into fine paste sprinkling little water for easy grinding.
  4. When the grinding is half done, add pepper, jeera, ginger and salt.
  5. Continue to grind until the paste is fine and frothy.
  6. While the dal is still being ground, heat oil in a large kadai over a stove.
  7. Take a tablespoon of paste and flatten them into round cakes and drop gently into boiling oil.
  8. In the meantime, grind together coconut, chillies, ginger and salt into a chutney.
  9. Beat the curds and add the chutney into it. Mix well.
  10. Heat oil in a small pan or kadai.
  11. Splutter mustard seeds and saute curry leaves.
  12. Pour it over the curd-chutney mixture. Mix well.
  13. Drop the prepared vadas in it and use when it is fully soaked.
  14. :- The longer the dal is ground the lighter will be the vadas.
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1 comment

curryadmin
Rebecca March 22, 2007 - 12:00 am

For those who like south Indian food like Idli, Dosa etc. this is simply yummier. I have eaten this a dime a dozen and never really got the recipe so thanks mate. I am sure as hell gonna try this one over the weekend. I know for a fact that its gonna be fab.

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