Curd Vada (Thayir Vadai) as commonly known in most of the South India, is a delicious combination of urad dal Vada’s also known as Medhu Vada and yogurt. This very well-seasoned and soft appetizer is my all-time favourite. Garnished with grated carrot, coriander and sometimes boondi, this cool and refreshing dish is a perfect evening snack.
For making curd Vada first we have to make urad dal vada. One can omit adding onions in the batter for making this dahi vada. After frying, the Vada’s have to be soaked in water or butter milk for 30 minutes, so that they are soft. Then they are dipped in yogurt with tempering and garnished. These Vada’s are quite different from the Dahi Vada’s made in Northern parts of India.
You may like to try our other similar recipes like Vada Sambhar, Dahi Bhalla and Kanji Vada
Yield: 10 to 12 pieces
Prep time: 15 minutes + soaking time
Total time: 45 minutes
Ingredients For Curd Vada (Thayir Vadai)
½ recipe Medu Vada (recipe here)
2 cups thick curd
1 green chilli chopped
1 inch piece of ginger chopped
1 teaspoon jeera
1 teaspoon sugar (optional)
Salt to taste
2 to 3 cups water/ buttermilk for soaking
Tempering
1 teaspoon mustard
A pinch asafoetida
1 tablespoon curry leaves
1 teaspoon oil
Garnish
2 tablespoon carrot grated
1 tablespoon coriander chopped
Boondi (optional)
Directions For Curd Vada (Thayir Vadai)
- Make the vadas as per the recipe. You can avoid onions for this recipe.
- Take 3 cups of water in a broad bowl, add 1 teaspoon salt. Soak the hot vadas and set aside for 20 to 30 minutes.
- In a blender add ginger, green chilli, jeera and dahi, blend so that the chilli and ginger is well crushed. Transfer to a bowl and add salt, half carrot and coriander.
- Now squeeze the Vada’s lightly so that excess water comes out and the vada does not lose its shape. Add to the dahi.
- Prepare the tempering by heating a small pan; add mustard, curry leaves; when it stops crackling add asafoetida and pour on the dahi vada.
- Serve garnished with coriander and carrot. Bondi is optional.
