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.
In a bowl add thick fresh curd and whisk it well until smooth. Add salt as needed and mix it well.
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.
Arrange the soaked Vadai/Garelu in the serving tray and pour the curd all over them.
Sprinkle grated carrot and coriander leaves. Refrigerate until ready to serve.
Refer to the Vadai/Garelu recipe here.
Fresh homemade curd works great for this recipe. Avoid using sour curd.
As toppings, Kaara Boondi or Sev can be also be used if available.