(Curd vadai)
Ingredients
Urad dhal - 250 gm
Green chillies – 6
Red chillies – 4
Asafoetida powder - 1 spoon
Oil - 200 gm
Curd - 2 cups
Grated coconut - ½ cup
Grated carrot - 1 cup
Mustard - 1 spoon
Ginger - A small piece
Coriander and curry leaves
Salt to taste
Method
Vadai
Wash and soak the urad dhal in water for one hour. Grind it finely in a mixer with salt, four green chillies and three red chillies and asafoetida powder. Add a little water while grinding. Transfer the batter into a vessel and garnish it with curry and coriander leaves and mix it well. In a pan, pour oil and heat it. Make small balls of the batter and flatten it on a polythene paper into a round shape and drop it gently into the oil. Turn it both sides. When it turns brown, take out the vadai and drain the oil.
Grind grated coconut along with a little salt and ginger coarsely and add it to the curd and mix it well.
Transfer the vadai and place it on the curd one by one slowly in a row and ensure that the curd is evenly spread on the vadai.
Splutter mustard in a pan and spread it on the vadai. Take the grated carrots in a spoon and spread it along with curry and coriander leaves.
Lip-smacking thayir vadai is ready for Saraswathi pooja.
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