Category: Snack
Cuisine: Indian
Curd / Plain Yogurt - 2 cups
Medhu Vadai - 4
Salt as needed
Oil - 2 tsp
Mustard Seeds - 1 tsp
Split Black gram - 1/2 tsp
Cumin Seeds - 1/2 tsp
Asafoetida - 1/4 tsp
Carrot grated - 1/4 cup
Coriander & Curry leaves - 1 tsp
Kara boondi - 1/2 cup (optional for decoration)
Preparation Time: 5 min
Cooking Time: 30 min
Boil the milk, Soak the cooked vadai in warm milk for 15 mins.
Whisk together curd and salt in a bowl and keep it ready.
Heat oil in a kadai and temper with mustard, split black gram, cumin seeds and curry leaves and add asafoetida.
Add this tempering to the whisked curd mix.
Now squeeze the vada that has been soaking in milk and add it to the curd mix.
Let it soak in curd for 30 minutes.
Serve chilled or at room temperature.
Note: Just before serving garnish with grated carrot, coriander curry leaves, sprinkle red chili powder and top it with Kara Boondi!
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