Wednesday, July 13, 2011

Refreshing Thayir /Curd Vadai

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What better snack than a cool and refreshing curd vadai on a hot summer day,right??These vadai's when soaked in freshly seasoned buttermilk and yogurt,gives out an absolutely amazing fragrance and taste which is just simply out of this world!!!! I made these vadai's on the same day when I made sambar vadai's,just to balance both hot and cold varieties of vadai's and also other reason being I make vadai's very rarely...So,why not try both :)))...These vadai's too tasted equally great!!!!I am sure...This will be a sure hit in your next party...Try it,will love it :)...


1) Udad dhall Vadai's(refer my sambar vadai recipe for making the vadai's) - 12 to 15
2) Thick beaten curd - 2 cups
3) Thick buttermilk - 1 cup
4) Green chillies chopped - 2 to 3
5) Fresh coriander leaves - few(do not use more,it will change the color of buttermilk)
6) Ginger chopped - 2tsp
7) Salt to taste
8) Milk - 1/2 cup
9) Water - 1/2 cup
10) For tempering:
Mustard seeds - 1tsp
Hing - little
Oil - 1tblsp
11) For garnish:
Grated carrot - 1/2cup
Freshly chopped coriander leaves - little

Grind green chillies,coriander leaves and ginger into a smooth paste.Add this mixture to the buttermilk.In a pan,saute the tempering ingredients.Add this and salt to the buttermilk,keep aside.

There are a few things which need to be kept ready before frying the vadai's.1)In a vessel mix milk and water.Microwave till lukewarm.2)Keep a glass tray/bowl ready to arrange the soaked vadai's after frying.3)Keep the beaten curd also ready in other bowl.

Deep fry the vadai's as told in my sambar vadai recipe.Transfer a batch of vadai's to milk mixture and soak them there till next batch is ready.Gently squeeze them with your palm and arrange them on the glass tray.Pour a ladle full of beaten curd over the vadai's.Repeat the same process for other vadai's too.See to that all the vadai's are totally covered in curd.Once the vadai's are soaked in curd,it is time to add the seasoned buttermilk.Pour carefully little by little over the vadai's,because they will not totally absorb as the sambar vadai's.Preserve some of the buttermilk mixture for garnish.Soak these vadai's for at least 2 to 3 hours.I refrigerated them for couple of hours and also left them couple of hours in room temperature.

Just before serving,garnish with seasoned buttermilk,carrot and coriander leaves.

Tasty curd vadai is ready!!!! Enjoy....

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