Recipe for Curd Vada

Curd Vada/Dahi Vada/Thayyir Vada refers to a delicious dish made by dipping crispy fried Vadas (fritters made with black skinless lentils) in beaten curd. Curd Vada is a popular food in South India and is commonly served in restaurants that serve breakfast and evening snacks. Whenever I make Vadas at home, I ensure that some are saved for making Curd Vada. I particularly like it on a hot summer day. Curd gives a slight sourness to the dish and also gives it lightness.

What is Curd Vada?

Vadas are a popular South Indian snack made by deep-frying small portions of batter made from Urad Dal (black lentils without skin). These vadas are typically served with chutney and/or sambar. When these vadas are soaked in water, followed by soaking them in spiced yoghurt and garnished with fresh coriander leaves, grated carrot, fresh pomegranate seeds or boondi, the dish is called Curd Vada. After soaking in water and curd, the vadas become soft and pillowy and melt in the mouth.

Is Curd Vada same as Dahi Bhalla?

Dahi Bhalla is a popular North Indian street food. While the basic idea is similar, they are not the same dish. While the bhalla in Dahi Bhalla can be made with soaked Moong Dal or Urad Dal, the vada in curd vada is made only with Urad Dal. The shape of the bhalla is round, like a ball, while the shape of the vada is like a doughnut. Additionally, dahi bhalla is typically served with chutneys such as tamarind chutney and mint-coriander chutney.

In contrast, in Curd Vada, mild spices are added to the curd, and usually no chutneys are added. The garnishing ingredients also vary. It is common to see dahi bhalla garnished with fresh coriander leaves, grated beetroot, and other ingredients. Curd Vada is typically garnished with grated carrot, fresh coriander and boondi (fried gram flour balls).

You can check out the recipe for Dahi Bhalla here.

Is it easy to make Curd Vada at home?

Yes, it is quite easy. Making Vada can be a bit tricky for beginners. You can check out my recipe for Medu Vada, in which I have shared the detailed process of making it.

Once the Vadas are prepared, making curd vada is quite easy. It just involves making a simple spice mix for the yoghurt, adding the vadas, and garnishing the final dish.

How to make Curd Vada at home?

Follow these easy steps to make curd vada at home.

Recipe for Curd Vada

Kitchen Equipment Needed:

• Mixing bowl, for mixing yoghurt with all the spices.
• Pan, for the Tempering
• Mixer grinder, for grinding coconut, ginger and chillies.
• Serving dish

Ingredients Needed to Make Curd Vada:

• 6-7 Vadas: Check out the recipe for making Vadas here.
  
  
  
• 400 gm Curd/Yoghurt ( Yoghurt with 1.5% Fat works)
• Lukewarm water mixed with 2-3 pinches of salt
• 1 tsp Salt

Ingredients for the spice mix:

• 3-4 Small Pieces of fresh Coconut
• 2-3 Green Chillies
• 1 Small Piece of Ginger

Tempering Ingredients:

• 1 tbsp Sunflower Oil
• 1 tsp Mustard Seeds
• ½ tsp Cumin Seeds
• 3-4 Dry Red Chillies
• ¼ tsp Asafoetida

Garnishing Ingredients:

• 8-10 Fried Fresh Curry Leaves
• 1-2 tbsp Finely Chopped Fresh Coriander Leaves
• Boondi (optional)
• Red Chilli Powder (to sprinkle)

Method to make Curd Vada:

• After frying the vadas, transfer them to a bowl of lukewarm water and let them rest for at least 30 minutes.
  
  
  
• In a mixing bowl, combine whisked curd/yoghurt and salt. Add about 1/2 a cup of water and mix.
  
  
  
• Make a paste of coconut, green chillies and ginger in a mixie jar. Add a little water to aid in grinding.
  
  
  
• In a pan, heat oil. On medium heat, fry cumin seeds, mustard seeds and dry red chillies.
  
  
  
• Once the mustard seeds start crackling, turn off the heat and add this tempering mixture to the yoghurt. Also, add the coconut, ginger and chilli paste. Give everything a good mix.
  
  
  
• Now, gently press the vadas between your palms and squeeze out the excess water. Add them to the yoghurt mixture. Cover completely with yoghurt.
  
  
  
• Fry curry leaves and chop coriander leaves. Garnish curd vada with them. Also, sprinkle some red chilli powder.
  
  
  
• Cover and let it rest for at least 15 minutes. Then serve.
  
  

Some Notes about Ingredient Sourcing in Germany

1. Urad Dal without skin is available in Indian stores. Additionally, Indian ingredients such as fresh curry leaves, mustard seeds, dry red chillies, and asafoetida can be purchased from an Indian store near you.
2. Use yoghurt with 1.5% Fat ( Joghurt 1,5% Fett for this recipe)
3. Use any neutral oil, such as sunflower oil for tempering.
4. Fresh coconut is available in some supermarkets in Germany. I have seen them in Rewe, Kaufland, etc, but they are often spoiled. You may also find fresh coconut in Indian stores, but the freshness is never guaranteed. If you want to play it safe, either buy frozen grated coconut from Indian stores or buy dry grated coconut (available in both Indian stores and German Supermarkets). It is called Kokosraspel.
5. Read about ingredients in supermarkets in Germany here.

Here is the recipe in printable format:

Check out other recipes from my kitchen here.

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