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Wednesday, July 20, 2011

Chennai Curd-Vadai

These Yummy Curd-Vadas r popular in TamilNadu.U can try this dish with leftover uraddhal vadai too. Otherwise, do the vadas first.Serve these Curd-vadas at tea-time or with breakfast.U can also try sambar vadai and Rasam Vadai for variation.Chennai Curd-vada recipe is given here to try at home.

Chennai Curd-Vadas - Vadas soaked in Curd


For Urad dhal Vadai:
1/2 cup - Urad dhal - soaked for an hour and ground into a flour without adding water.
1/2 cup chopped onions
a sprig curry leaves
few chopped coriander leaves
1 tsp salt
2 tsp ground spices - (4 pepper corns,1 green chilly,1/2 tsp cumin seeds)
200ml refined oil for shallow frying

For Curd vadai:
1/2 litre  Curd - beaten well
2 green chillies-chopped fine
1/2 tsp jeera powder
few coriander and 4 curry leaves-chopped fine.
1  tsp salt
1 tbsp grated carrot
3 tbsp kara boondhi - for garnishing


1.Grind 1/2 cup urad dhal which is soaked for an hour,to a flour without adding water.
2.Grind the spices (4 pepper corns,1 green chilly,1/2 tsp cumin seeds)
3.Take a bowl and add the urad dhal flour,ground spices,chopped onions,chopped coriander leaves,curry
leaves and Salt.Mix it well.
4.Shape the dough into round-shaped vadas with a hole in the centre.
5.Heat oil in a non stick frying pan and shallow fry the vadai on both sides,till golden brown.
6.Take another bowl and add curd, chopped green chilli,grated carrot,jeera powder,chopped coriander leaves and curry leaves and salt .Mix well.
7.Soak the Uraddhal vadas(should be fully soaked in dahi-mix) in it and leave them for 45 mins at least
(keep them in Fridge).Garnish with kara boondhi on top.
8.Serve them chilled at tea-time or with breakfast.

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