THAYIR VADAI - CURD VADAI

    Thayir Vadai/Curd Vadai - a snack or a dish on its own is nothing but Uzhundhu Vadai alias Medhu Vadais, extensively soaked in a spicy Curd/Yogurt base, seasoned to taste, tempered and garnished with grated carrots, finely chopped Coriander leaves and served with a few teaspoons of Kaara Boondhi over it.

    Well, a day after a festival or a function in a typical South Indian household, we could see a lot of left-over dishes from the special day and Uzhundhu Vadais happens to be one such item.  The idea of Thayir Vadai would have popped up into a thrift Indian housewife's mind, who wanted to easily finish off any left-over Uzhundhu Vadais.  And it often happens too, a call for a function or to treat a guest, it is a common scenario to serve Vadai, Coffee along with some Tiffin Items.  And at times a few of the dishes or Medhu Vadais gets left and these Vadais made for Breakfast or Dinner can easily be converted into a Thayir Vadai which could be easily sneaked up as an evening snack or for Breakfast.  

    Do not worry about storing left-over Vadais in the refrigerator, thinking that it could turn hard.  While making Thayir Vadai you have a few tricks which could make these Vadais totally soft and give a feel that it is freshly cooked.  Its not that Thayir Vadai can be made with just left-over Uzhundhu Vadais,  freshly deep-fried Vadais could also be easily converted into Thayir Vadais.

Well, what we need to make excellent Thayir Vadais are,

UZHUNDHU/MEDHU VADAI:

UZHUNDHU VADAI/MEDHU VADAI

• You need freshly fried Uzhundhu Vadais or left-over Uzhundhu Vadais. 
• Fresh batch or left-over Uzhundhu Vadais - you need to soak them in hot water for about 15-20 minutes.
• Once soaked,  gently squeeze the Uzhundhu Vadais to remove any excess water from it.
  

For a detailed Recipe on HOW TO MAKE UZHUNDHU VADAI, Click here...

CURD/YOGURT:

HOME MADE CURD/YOGURT

• Then the most important ingredient for this dish is Fresh & thick Curd/Yogurt.  
• The curd should not be sour or watery.  
• I usually add finely ground coconut paste to the Curd Mixture which gives a wonderful taste and flavour to Thayir Vadai. 

 For a detailed Recipe for HOMEMADE CURD/YOGURT, Click here... 

THAYIR VADAI - CURD VADAI

TEMPERING:

    When it comes to tempering Thayir Vadai, it is usually tempered with Mustard Seeds, Bengal Gram Dhal/ Urad Dhal, Dry Red Chillies, Cashew Nuts, Curry Leaves & finely chopped Green Chillies and Ginger. But Apart from Mustard Seeds, you can opt what should go into the tempering.  Go with your whims and fancies.

GARNISHING:

    I garnish Thayir Vadai with finely grated Carrots and chopped Coriander Leaves.  If I have Kara Boondi at home then I would  add a few teaspoons of it on top, just before serving Thayir Vadais. It adds a crunchiness to the dish.

For a detailed recipe on KARA BOONDI, Click here... 

For more VADAI RECIPES, Click here...

Cuisine - South Indian
Recipe Type - Snacks
Spice Level  - Low- Medium
Difficulty - Easy
Yields - 8 Thayir Vadais
Author - SM

Preparation Time - 15-20 Minutes.
Soaking Time - 1- 2 Hours.
Cooking Time - 5-10 Minutes.

For a detailed Recipe on HOW TO MAKE UZHUNDHU VADAI, Click here...

HOW TO MAKE THAYIR VADAI- CURD VADAI

THAYIR VADAI - CURD VADAI

INGREDIENTS:

To Soak Uzhundhu Vadais:

 

For Curd Mixture:

Curd/Yogurt - 11/2  Cups
Milk - 1/2 Cup
Coconut - 4 Tablespoons
Cashew Nuts - 4-6 Nos.
Green Chillies - 2 Nos.
Ginger - a small Piece
Salt - To Taste  

For Tempering:

Ghee/Oil - 2 Tablespoons
Mustard Seeds - 1/2 Teaspoon
Dry Red Chilly - 1 No.
Bengal Gram Dhal - 1/2 Teaspoon
Cashew Nuts - 6-8 Pieces
Curry Leaves - a Sprig
Green Chillies - 2 Nos.
Ginger - 1/2 an Inch

For Garnishing:

Carrot - a few Teaspoons
Coriander Leaves - a few Teaspoons
Kara Boondi - - a few Teaspoons

 

METHOD:

To Soak Uzhundhu Vadais:

• Take the Deep-fried Uzhundhu Vadais and drop them into a bowl filled with hot water.
• Let the water be hot enough.  Do not use boiling water.
• Let it sit for about 15-20 minutes.
• Once soaked, squeeze the Uzhundhu Vadais and remove any excess water from it.
• Leave this aside or can leave it in the refrigerator until you add them into the Curd Mixture.
  

 

For Curd Mixture:

• Grind grated Coconut along with Cashew Nuts, Green Chillies and Ginger into a very fine paste.
• Whisk the Curd/Yogurt, pour in the Milk and whisk until well combined. 
• Add a dash of salt and add in the coconut Paste to the Curd-Milk Mix.
• Whisk well until well combined.

 

For Tempering:

• Meanwhile, heat Ghee/Oil in a tempering pan.
• Splutter Mustard Seeds, Bengal Gram Dhal, Cashew Nuts, Dry Red Chilly & Curry Leaves.
• Then add finely chopped Ginger and Green Chillies and give quick stir.
• Pour the tempering over to the Curd Mixture and mix well until well combined.

 

THAYIR VADAI - CURD VADAI

For Thayir Vadai:

• Add in the soaked & then squeezed out Uzhundhu Vadai into the Curd Mixture.
• Let the bowl be big enough to place all the Vadais and let the Curd Mixture cover the Vadais.
• Do not overcrowd the Vadais in the Curd Mixture.
• Let it soak for about 2-3 hours. Can keep it refrigerated.
  

 

For Garnishing:

• Grate the Carrots and keep it aside.
• Finely chop the Coriander Leaves and keep it aside.
• Serve Thayir Vadais garnished with finely grated Carrots and Coriander Leaves.
• Add in a few Teaspoons of Kara Boondi just before serving.
• Serve Thayir Vadai chilled or at room temperature.

THAYIR VADAI - CURD VADAI

NOTES:

• Can use freshly fried Uzhundhu Vadais or left-over ones for this recipe.
• Soak the Vadais in hot water.  This will help Vadais absorb the Curd Mixture well.
• Adding Coconut Paste Mixture to the Curd is purely optional.
• Use fresh Curd/Yogurt for the recipe.  Sour or Watery Curd may not yield you with tasty Thayir Vadais.
• If using fresh Curd, can avoid adding Milk.  Adding Milk helps to cut down the sourness in the Curd.
• Temper and Garnish Thayir Vadais with your preferred ingredients.