Thursday, October 14, 2010

Aavada/ Perugu Vada/ Dahi vada

We need:


Udad dal 1cup
Curd/ yogurt 2 cups
Salt to taste
Ginger chopped 2sps
Oil to deep frying
Haldi 1/4 sp


For tempering:


Mustard seeds 1/4 sp
Cumin seeds 1/4 sp
Udad dal 1/4 sp
Red chilli 1
Green chilli 1
Curry leaves 4
Cilantro 1/4 cup chopped
Onions chopped 1/4 cup


Method:


Soak udad dal for 4 hrs and grind it to thick paste as u do for normal vada.
Now add chopped ginger and salt to the batter.
Heat oil in pan deep fry making small vadas.
Fry the vadas till golden brown on medium flame and remove onto a paper towel.
In a large bowl smoothen the curd and add 2 cups water and haldi.
Heat a small pan to make tempering.
Heat oil and add mustard seeds, cumin seeds, udad dal, curry leaves, red chilli, chopped green chillies and onions.
Add this tempering to the curd prepared with adding water and haldi.
Now add the fried vadas to this curd.
Add only few as u want them to soak completely into the curd.
Garnish with chopped cilantro.
Serve hot or at room temperature.

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