Curd Vada, also known as Thayir Vadai or Dahi Vada, is a popular dish from South India. The vadas are usually deep-fried until it turns into a golden brown color.
Thayir Vadai can be eaten at any time during the day, but it is more commonly consumed as evening snacks or breakfast.
Thayir Vadai is made by soaking vadas in curd, adding spices to it and then served at once or chilled.
The ingredients used in this dish vary from region to region depending on what ingredients are available locally. In Tamil Nadu, coconut is added to the recipe while in Kerala, green chilies are used instead of red chilies.
Thayir Vada (Curd Vada / Dahi Vada)
- 1 cup Urad Dal
- 1/2 inch Ginger peeled and grated
- 8 Green Chillies
- as per taste Salt
- 4 tbsp Coconut grated
- 1 to 2 tsp Jeera (Cumin Seeds)
- 1 to 1.25 litre Curd whisked smooth
- as required Oil
- 3 tbsp Coriander Leaves chopped
- 2 tsp Oil
- 3/4 tsp Mustard Seeds
- 1 tsp Jeera
- 1 tsp Urad Dal
- 1/2 tsp Asafoetida Powder
- 1 Dried Red Chilli halved
- 1 sprig Curry Leaves
- Wash dal.
- Drain and soak in 2 cups of water for 2 hours.
- Drain and grind to make a fine batter with ginger , 4 green chillies and 3/4 tsp salt.
- Make small round patties.
- Deep fry in hot oil until crisp.
- Remove and drain excess oil.
- Keep aside.
- Grind coconut with remaining green chillies and cumin seeds to a fine consistency.
- Stir the paste into the curd and 3/4 tsp of salt.
- Mix well and keep aside.
- Heat oil for tempering. Fry the tempering ingredients and add it to the curd.
- Mix well.
- Either spoon the spiced curd over the vadai or put the vadai into the curd for a few 15 to 20 minutes before serving.
- Garnish with coriander leaves.
- Serve immediately.