CURD VADAI

CURD VADAI

Ingredients:
For vadai:
2 cups whole skinless urad dal, soak for 2 hours
3 cups thin warm butter milk
Salt to taste
Oil for frying

For the curd:
2 cups thick fresh curds. (not sour)
3 green chillies
1 tbs fresh coconut
½ inch ginger
4 cashew nuts
Salt to taste
Little coriander leaves for garnishing
Little grated carrot for garnishing

To season:
1 sprig curry leaves
1 dry red chillie broken
½ tsp mustard seeds
Oil

Method:
Drain the soaked urad dal and grind it to a fluffy consistency.
Sprinkle little water while grinding.
Add the salt last before removing from the grinder.
(the vadai will be hard if you add first)

Keep oil ready for deep frying.
Take a small lemon sized amount of batter and make
It into a vada shape. (A thick plastic paper can be used for this step)
Slip the vadai into the hot oil and fry till they turn to a golden brown colour. Keep a bowl of the the warm thin butter milk.
As soon as you remove the vadai from the oil, drop it into the bowl of warm butter milk. Leave it there for about 20 secs.
Then squeeze out the butter milk and keep aside.

For the curd, grind the green chillies, ginger, coconut and cashew to a fine paste.
Beat the curds to make sure there are no lumps.
Add the ground paste, salt and little water and mix nicely.

Do the seasoning with the ingredients given above.
Add it to the curds and mix well.
Now take a flat tray and pour a thin layer of curd in it.
Arrange all the vadais, pour the remaining curd mixture evenly all
Over the vadais, covering them completely.
Soak the vadais for at least an hour. Chill the vadais for sometime.
Before serving, garnish it with grated carrots and coriander leaves.
serve in idividual dishes

Note: The curds will turn sour after about 5 hours.

Rasa Vadai; heat the dal rasam, add in the fried vadai in the rasam. Soak for an hour and serve with the rasam, and
Little cut coriander leaves and chopped onions.

Sambar Vadai: Make onion sambar, add in the soaked and squeesed vadais in the hot sambar. Soak for an hour.
Serve with sambar and chopped onions.