Thayir vada/South Indian curd vada/South Indian Dhahi vada is a delicious and yummy recipe that can be had as an evening snack. The dish is of Tamil Nadu origin and as time passed it is been prepared in all South Indian states. The dish is usually a bit spicy. But if you want you can add sugar to the curd. In my recipe I have not added sugar. I have not prepared the vada. I have made this recipe from vada brought from outside.
Ingredients
You need
- 5 vada’s
- 1 to 2 cup curd
- Warm water as required for soaking the vada’s
For seasoning
- Coconut oil for seasoning
- 1 tspn ginger cut into small pieces
- A small spoon mustard
- A small spoon jeera
- 1 or 2 green chillies (Or as per your spiciness level)
- 2 to 3 red chillies (Or as per your spiciness level)
- 1 sprig curry leaves
For garnishing
- Coriander leaves
Method
Processing the vadas
Keep the vadas in a vessel which can hold sufficient water. Add warm water to the vada and let them soak in it for 15 to 20 minutes. After the allotted time you can see the vadas have imbibed water and are swollen. Now squeeze then between your palm and remove all the water and place them on a separate plate.
Making the curd (Thayir)
Remove the lumps of your curd either by using a wired whisk and whipping it or just put the curd in a mixer and give just one turn of your mixer grinder. Transfer the curd to the container in which all your vada’s will fill and add salt and mix well. If your curd is too thick then add some water to loosen it. Your curd should be of semi thick consistency.
Then do the seasoning as follows. Heat oil in a pan and add mustard seeds and let them crackle. Now add the cumin seeds/jeera, finely cut ginger and green chillies and sauté them till the raw flavour goes off. Now add the red chilly pieces and sauté for a second till the red chilli changes colour. Now add the curry leaves and sauté and make them crisp. Pour the seasoning to the curd and mix well.
Making the thayir vada
Now add the vada’s which you have squeezed and kept into the curd. The vada’s should remain dipped in curd. You can either add the vada’s as such or make it into half and then add.
Allow this to stand for 30 minutes before serving. This is to allow the vada’s absorb the curd. If you want to serve the vada after 2 to 3 hours then it is better to refrigerate the vada’s. This is because your curd will become sour on standing at room temperature.
Garnish with coriander leaves before serving.
Your Thayir vada/South Indian curd vada/South Indian Dhahi vada is ready to be served.
Tips
You can use boondi or pomegranate to garnish the thayir vada.
If your curd is too thick add some water to loosen it.
