Thayir Vadai (Curd - Dahi)

Ingredientsfor 7 servings

• 1 cup Black gram (Uzhunnu)
• 1/2 tsp Salt
• 1/2 tsp Cumin seeds (Jeerakam)
• 6 - Peppercorn
• 1/2" piece Ginger
• Oil — for deep frying
• 3/4 - Sour thick curd
• 1 - Coconut — grated
• 1/4 cm Ginger
• 2 - Green chillies
• 2 tsp Salt
• 1 tsp Oil
• 1/2 tsp Mustard seeds
• 1 sprig Curry leaves

Preparation

1. Step 1

   Soak black gram for 4 - 5 hrs.

2. Step 2

   Wash dal. If unhusked dal is used, remove the husks while washing.

3. Step 3

   Grind into fine paste sprinkling little water for easy grinding.

4. Step 4

   When the grinding is half done, add pepper, jeera, ginger and salt.

5. Step 5

   Continue to grind until the paste is fine and frothy.

6. Step 6

   While the dal is still being ground, Heat the oil in a large kadai over a stove.

7. Step 7

   Get a tablespoon of paste and flatten them into round cakes and drop gently into boiling oil.

8. Step 8

   In the meantime, grind together coconut, chillies, ginger and salt into a chutney.

9. Step 9

   Beat the curds and add the chutney into it. Stir everything together thoroughly.

10. Step 10

    Heat the oil in a small pan or kadai.

11. Step 11

    Let the mustard seeds crackle and cook curry leaves.

12. Step 12

    Pour it over the curd-chutney mixture. Stir everything together thoroughly.

13. Step 13

    Drop the prepared vadas in it and use when it is fully soaked.

14. Step 14

    The longer the dal is ground the lighter will be the vadas.