Thayir Vadai

Thayir Vadai

When thinking of summer recipes, this comes first in my list.. urad vada is a staple recipe of south Indians, this thayir vada is so delicious and best one to have this for summer…

Filling yummy chat its.. her the tough part is making vada…rest all are a easy regular preparations.. can do this with leftover vada’s too.. if you have a plate of leftover vada, then this is the one for you.. coconut, green chillie, and ginger enhance a good flavor for the chutney.. and this is the first time im doing this.. finally the result ends with yum yum.. lets see the recipe first, do try and let me know how it turns for you….

Preparation time- 1 hour
Cooking Time- 45 mins
Serves- 3

Curd- 1 cup
For Vadai:
Urad dhal- 1/2 cup
Idli Rice- 1 tsp
Onion- 1( Finely chopped)
Curry Leaves- 1 spring
Pepper- 1 tsp
Pepper powder- 1/2 tsp
Jeera/Cumin- 1 tsp
Green chillie- 1 (Finely Chopped)
Oil- for frying
To Grind:
Coconut- 2 tsp
Green chillie- 1
Ginger- small piece
To Temper:
Oil- 2 tsp
Mustard- 1/2 tsp
Cumin/Jeera- 1/2 tsp
Hing- a pinch
Curry Leaves- 1 spring
For Topping:
Carrot- 2 tsp
Mixture/Kara Boondhi- 1 tsp
* Soak the Urad dhal and Rice for 30 mins, Grind them to a smooth paste by sprinkling some water..

* Refrigerate the batter for 10 mins, then add the chopped onion, green chillie, pepper, pepper powder, Jeera, Salt and curry leaves, mix them well..

* Heat the with oil, i used a ladle to shape vada..{just reverse the ladle, spread some water, scoop some vada batter over this, make the hole in center, simply reverse over the hot oil and drop the vada}.

* Flip them and cook it to golden brown color.. drain them from the oil and set it over a kitchen towel or in tissue paper to absorb the excess oil.

* Take the Coconut, Green chillie, Ginger in a mixer.. grind this to a smooth paste.. add the Grind-ed paste to the curd and salt.. whisk them well..

* Heat a cup of water in a sauce pan.. drop the fried vadas to the hot water, and take them out immediately.. this step help the vada to be soft and absorb the curd..

* Drop the soaked vada to the thayir chutney.. heat a pan with tsp of oil, temper with mustard, jeera, Hing, and curry leaves.. and top the tempering to the vada with some carrot and mixture..

* Use fresh and thick curd for this recipe..
* Can use coriander leaves too for topping..
*Use some milk, if the curd is sour..
* Adding vada in hot water makes it soft.

All done, ready to serve..
“Thayir vadai”

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