Thayir Vadai (Curd - Dahi)
Blackgram dal cutlets in curds
Ingredients
For vadas:-
- 1 cup Black gram Uzhunnu
- 1/2 tsp Salt
- 1/2 tsp Cumin seeds Jeerakam
- 6 - Peppercorn
- 1/2" piece Ginger
- Oil for deep frying
For curd mixture:-
- 3/4 - Sour thick curd
- 1 - Grated coconut
- 1/4 cm Ginger
- 2 - Green chillies
- 2 tsp Salt
- 1 tsp Oil
- 1/2 tsp Mustard seeds
- 1 sprig Curry leaves
Instructions
- Soak black gram for 4 - 5 hrs.
- Wash dal. If unhusked dal is used, remove the husks while washing.
- Grind into fine paste sprinkling little water for easy grinding.
- Continue to grind until the paste is fine and frothy.
- While the dal is still being ground, heat oil in a large kadai over a stove.
- Take a tablespoon of paste and flatten them into round cakes and drop gently into boiling oil.
- Beat the curds and add the chutney into it. Mix well.
- Heat oil in a small pan or kadai.
- Splutter mustard seeds and saute curry leaves.
- Pour it over the curd-chutney mixture. Mix well.
- Drop the prepared vadas in it and use when it is fully soaked.
- :- The longer the dal is ground the lighter will be the vadas.
Tried this recipe?Let us know how it was!
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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.