Ingredients

• For Vada:
• Urad dal – 250g
• Small onions – 10
• Green chillies – 3
• Asafoetida – A pinch
• Peppercorns – 1 tsp
• Ginger – 1
• Curry leaves – Few
• Coriander leaves – Few
• Salt – Required
• Oil – Required
• For Thayir Vada (Curd Vada)
• Fresh Curd – 100 g
• Vadas – 3
• Mustard seeds – 1 tsp
• Urad dal – 1 tsp
• Carrots – 1
• Green chillies – 2 tsp
• Coriander leaves – Few

How to Prepare

Total Preparation Time: 20-30 minutes

1. Chop the 10 small onions and green chillies, chop carrots, grind ginger well like paste, chop coriander leaves and keep them aside
2. Wash Urad dal and soak it for 6 hours in water then drain water
3. Add urad dal in grinder and grind them for 2 minutes
4. Then add 20ml water and grind them for another 2 minutes
5. Add water and grind them till it become smooth fluffy batter
6. Transfer into a bowl then add salt and mix it well
7. After that add chopped small onions, ginger paste and peppercorns, asafoetida, green chillies, curry leaves, coriander leaves
8. Mix them well till completely mixed with batter
9. Take a hard bottomed vessel, add 300 ml oil and heats up
10. Then take a small quantity of the batter on your palm or banana leaf and lightly flatten it like a circle
11. Then use your thumb on the same hand and make a hole at the center
12. Now gently put prepared vada into the oil and do another two more vadas like this and put in oil
13. Fry them it become crispy, golden brown, then flip it and fry it for 2 minutes
14. After move these vadas into a napkin to avoid excess oil and keep aside
15. Take a bowl add curd and 20 ml water and beat it well
16. Then add carrots, green chillies and salt and mix them well and keep aside
17. Take a pan, heats up oil and add mustard seeds
18. Once it crackles, add urad dal and saute it till become brown
19. Add this tempering into the prepared curd and mix it well and keep aside
20. Take a serving bowl add three vadas and pour 4 ladles of curd
21. Then sprinkle chopped carrots, garish with coriander leaves
22. Now the delicious Thayir vadai is ready for serve