Curd Vada
Crispy Fried Vadas soaked in flavoured yoghurt and garnished with curry leaves and fresh coriander leaves.
Equipment
- Mixing bowl
- Pan
- Mixer grinder
Ingredients
- 6 Vadas
- 400 gm Curd/Yoghurt
- Lukewarm water mixed with 2-3 pinches of salt
- 1 tsp Salt
Spice mix for Yoghurt
- 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)
Instructions
- After frying the vadas, let them cool and come to room temperature.
- Then, soak them in lukewarm water for about 1 hour.
- In a mixing bowl, combine whisked curd/yoghurt and salt.
- In a mixie jar, make a paste of coconut, green chillies and ginger. Add a little water to aid in grinding.
- Add this prepared paste to the yoghurt.
- 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.
- Give everything a good mix.
- Now, gently press the vadas between your palms and squeeze the excess water out.
- Add them to the yoghurt mixture. Cover completely with yoghurt.
- Fry curry leaves and chop coriander leaves. Garnish curd vada with them. Also sprinkle red chilli powder.
- Cover and let it rest for about an hour. Then serve.