Thursday, October 22, 2015

Posted by Mala at 2:00:00 AM No comments
                                                   NAVARATHRI - DAY 10

Curd vadas go well as a snack and also during lunch or dinner. They,  being chilled pleasantly, go well with mixed rice varieties too.

Whole urad dhal - 3/4 cup
Rice - 1 tsp
A small piece of ginger
Green chillies - 2
Hing powder - 1/4 tsp
Salt to taste

For the curds
Fresh curds - 3 cups
Salt to taste
A tiny piece ginger and 1 green chilli, ground and added

For garnishing
Chilli powder - 1/4 tsp
Chopped coriander leaves
Grated carrots - 3 tsps

Recipe Cuisine: South Indian; Category: Snack/Lunch/Dinner
Prep time: 10 mts; Cooking time: 20 mts

Yields 10 vadas

Soak whole urad with 1 tsp rice for 2 hours, completely drain and grind. I have totally used 4 tsps of water, that's all.
Batter , ground in grinder, with ginger and green chillies along with hing powder. Salt just topped. If you grind with salt, the batter tends to get watery. Mix the salt, just before making vadas.

Add salt, ginger-green chilli paste and hing powder to the curds and...

whisk well. If the curds are too thick, add some water.

Heat oil in a pan, make vadas, form a hole in the center and drop into the oil.

Flip over when one side is done

Keep the drained vadas for a minute or two, then...

drop them into lukewarm, not too hot  water.

Remove after 5 minutes, neatly arrange in a broad mouthed pan, and ....

                                                 Pour the prepared curds over them.
First sprinkle little bit of chilli powder on each vada (I forgot to click a picture), then the coriander leaves and then the grated carrots.

                                       The soft, fluffy Curd Vada ready! You can spot the chilli powder here!!!

*Some grind 2 tsps of coconut also along with green chilli and ginger, to mix with the curds. But, I have tried a few times, and have noticed, the Vadas turn sour very fast, before the evening. Hence, I stopped.
*There are several variations, regarding the garnishing. Boondis can be sprinkled on top of the curd vadas. This is also a good garnish, the crunchy boondis, and the  soft curd vadas melting  into your mouths.....a very good combo.
*Some season the curds with oil and mustard seeds, I don't. Why add unnecessary oil?
* In North, they sprinkle some roasted jeera powder.
*Some say, drop the hot vadas into hot water. I have noticed, it makes the vadas colourless and shapeless, and the vadas become tasteless too.
*Every time, I do not drop the vadas into water. At times, I drop them straight into the curds. But still, vadas were soft, fluffy and sponge-textured!


Post a Comment

Note: Only a member of this blog may post a comment.