|Thayir Vadai Recipe|
Thayir Vadai / Curd Vadas are my all time favourite. Usually all left over crisp vadas are made into either Sambar Vadai or Thayir Vadai. Curd is beaten, spiced and seasoned, Vadas are then soaked in warm water gently squeezed and then added to the curd to develop flavours. Usually we refrigerate curd vadas and enjoy them in the evening or next day. If you have seen my earlier post on how to make perfect crisp vadas you can use the same recipe as a base to make vadas and then make curd vadas with the left over vadas. I am this person who loves any kind of dahi based chaats and the next favourite would be Thayir vadas. They are simple and easy to make and you can garnish with carrot shavings and coriander leaves.
|Curd Vada Recipe|
|South Indian Tiffen Vada|
THAYIR VADAI RECIPE | CURD VADA RECIPE
Recipe - Own
Serves - 2-3 generously
Prep time - 10 mins
To make Medhu Vadai click HERE
Medhu Vadas - 4-5 nos
Curd - 2 cups
Salt - to taste
Water - 2 cups
Grated carrots - 3 tbsp
Corriander leaves - to garnish
Oil - 2 tsp
Mustard seeds - 1 tsp
Dry red chilli - 2 nos
Curry leaves - 5-6 nos
Hing - 1 pinch
Ginger - 1 inch piece
Green chillis - 2 nos (Adjust according to heat tolerance)
Grated coconut - 2 tbsp
1. Prepare the curd by beating it and transfer to the serving bowl. Now grind all ingredients mentioned under to grind and add to the prepared bowl. Mix well suing a spoon and add salt.
2. Now temper the ingredients mentioned under to temper add this to the curd mixture.
3. After making vadas let them drain all excess oil in a kitchen towel. Once they are in room temperature heat two cups water until its hot and switch off. Soak the vadas one by one using a slotted spoon and drain excess water. The vadas will be warm so using back of a spoon press to drain excess water.
4. Now add these vadas one by one to the curd mixture Mix well and garnish with shredded carrots and coriander leaves.
Serve chilled or immediately and enjoy
|South Indian Vadai Recipe|
Adjust the green chilli according to spice tolerance
You can make the vadas plain instead of adding anything to the vada batter
Always use fresh curd to make curd vadas they taste best that way. Do not use sour curd for this recipe
You can also dip vadas in buttermilk than in warm water
The reason we soak and drain vadas in water or buttermilk before adding them to thayir batter is that they will absorb the curd well and make the vadas soft