THAYIR VADAI

THAYIR VADAI

Last week,my husband made a special request for this dish.
He has always asked for it but I have never attempted to make one since I was a little weak in making "VADAI"
But recently,after the attempt to make "VADAI SAMBHAR" turned out excellent, I darely plunged into the preps for this dish.

So let me share this wonderful recipe that turned out superb that my husband was taking it for the whole week!!

For vadas:-


Black gram(Uzhunnu) - 1 cup

Salt - 1/2 tsp

Cumin seeds(Jeerakam) - 1/2 tsp

Peppercorn - 6 - 8 nos

Ginger - 1/2" piece

Oil for deep frying



For curd mixture:-


Sour thick curd - 3/4 - 1 kg

Grated coconut - 1 - 1 1/2 cups

Ginger - 1/4 cm cube

Green chillies - 2 - 3 nos

Salt - 2 tsp

Oil - 1 tsp

Mustard seeds - 1/2 tsp

Curry leaves - 1 spring
coriander leaves-as per desired
grated carrot-1

Preparation Method of Thayir Vadai Recipe

1)Soak black gram for 4 - 5 hrs.
2)Wash dal. If unhusked dal is used, remove the husks while washing.
3)Grind into fine paste sprinkling little water for easy grinding.
4)When the grinding is half done, add pepper, jeera, ginger and salt.
5)Continue to grind until the paste is fine and frothy.
6)While the dal is still being ground, heat oil in a large kadai over a stove.
7)Take a tablespoon of paste and flatten them into round cakes and drop gently into boiling oil.
8)In the meantime, grind together coconut, chillies, ginger and salt into a chutney.
9)Beat the curds and add the chutney into it. Mix well.
10)Heat oil in a small pan or kadai.
11)Splutter mustard seeds and saute curry leaves.
12)Pour it over the curd-chutney mixture. Mix well.
13)Drop the prepared vadas in it and use when it is fully soaked.
14)Refrigrate the dish if preference is to have it cold.

© 2010 SarathaRavi