One of beautiful memories still I stay in mind is,when I was a kid, me and my family go to Coimbatore for clothing purchases. We don’t forget to have our food in annapoorna restaurant. I used to order one rose milk, 1 parota set and Thayir vadai to share with family. They are very creamy and thick. It melt like ice cream and very tasty. The secret behind this thick creamy curd vada/ Thayir vadai is the coconut mix they add to the curd. Let’s see the recipe.
Ingredients:
Vadai:
Urad dhal - 1 cup
Idli rice - 3 tbsp
Ginger - 2” piece
Green chili - 2
Thayir/ curd preparation:
Curd. - 2 cup
Water -1 cup
Coconut - 1/4 cup
Jeers/cumin seed - 1 tsp
Green chili. - 1
Cashew - 3 or 4 broken
Oil - 3 tbsp
Mustard seed -1/4 tsp
Urad dhal - 1/2 tsp
Curry leaves - few chopped
Hing/ asafoetida - pinch
Decoration:
Chili powder - a pinch
Boondi - 2 t so
Coriander leaves - few finely chopped
Shredded Carrot - 1 tbsp
Recipe
1️⃣ Wash and soak rice and urad dhal/ulundhu for 5 hour and grind it with green chili, finely chopped ginger with just 2 cup water.
2️⃣ Grind coconut,jeera,green chili and broken cashew with 1 cup water and set aside.( cashew gives that thick creamy texture to curd)
3️⃣ In a bowl,add 2 cup thick curd,1 cup water and grounded paste. Adjust water measurement according to the thickness of curd you need.
4️⃣ In a small kadai, heat oil add mustard,urad dhal,hing, curry leaves ( add red chili if u like that flavor). Sauté and add to curd mix.
5️⃣ Heat oil in a big pan and fry the vadas and keep it aside. ( how to get perfect vada shape is explained in my channel video)
6️⃣ To make the vada soft when we eat and also to absorb the curd which is poured on top, immerse the vada in warm water or diluted butter milk. Squeeze all liquid and keep it aside.
7️⃣ While serving, place the vada on a plate, pour prepared curd on top( we can store this curd in fridge if we like cold Thayir vada), sprinkle some chili powder, coriander leaves ,boondi and shredded carrot .
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