Hot, hotter & hottest summers are here and I have been ranting on it for the past few weeks. It is quite a daunting task to stand in the kitchen or cook food these days. I am resorting to food that naturally cools our body and that has been the theme for the last few recipes. Today’s recipe is such one too – Thayir Vadai (as called in Tamilnadu) or Aavadalu (as called in Andhra) or Dahi Vada (as known in North India). It is essentially Vadai/Garelu, lentil fritters soaked in curd.
I have been quite a fan of Thayir Vadai/Aavadalu right from my childhood. I remember checking with amma every time she made Vadai/Garelu if there are any extra to make this delicious curd soaked goodies. Imagine soft, melt in mouth lentil fritters soaked in sweet, delicious curd – that’s Thayir Vadai for you.
Preparing Thayir Vadai/Aavadalu at home is super simple once all the required stuff is made in advance. The Vadai/Garelu that we use for making this are supposed to be little harder and in fact, if you have left over Vadai, that just works really well. For me, it is the toppings that make Thayir Vadai/Aavadalu extremely delicious – from Kaara Boondhi to grated carrots, anything can be used. Along with fresh chopped coriander leaves and a simple South Indian tempering, this is absolutely lipsmacking.
How to make Thayir Vadai | Aavadalu | Dahi Vada –
Detailed step by step recipe for making Thayir Vadai | Aavadalu | Dahi Vada –
1. Soak the prepared Vadai/Garelu in cup of hot water and keep it closed for 15-20 mins. Drain off the water and set the soaked Vadai/Garelu aside.
2. In a bowl add thick fresh curd and whisk it well until smooth. Add salt as needed and mix it well.
3. In a small pan, heat ghee/oil. Add mustard and cumin seeds and as they pop, add asafoetida, chopped green chilli and fresh curry leaves. Fry for few seconds and remove from heat. Add it to the whisked curd.
4. Arrange the soaked Vadai/Garelu in the serving tray and pour the curd all over them. Sprinkle grated carrot and coriander leaves.
5. Refrigerate until ready to serve.
- Refer to the Vadai/Garelu recipe here.
- Fresh homemade curd works great for this recipe. Avoid using sour curd.
- You can use Kaara Boondi or Sev also as toppings if available.
Also follow me on:
Facebook – Cooking From Heart
Pinterest – CHCooks
Instagram – CHCooks
Twitter – Cookinfromheart