Thayir vadai

In most of the Indian households or restaurants, the left over ulunthu vadai after serving with the ven pongal in the morning gets a makeover and becomes thayir vadai in the afternoon. Thayir (curd)  vadai (spicy black gram donut), is similar to the North-Indian dahi vada, except for the shape and few ingredients.

Some years ago, I read in Varamalar (a complimentary book for Dinamalar, a popular Tamil daily magazine), how to do thayir vadai. Before that also I knew this simple recipe from my mom, but the way the author, Andhumani described is still ringing in my head:) According to Andhumani, 'Grind the well soaked urid dhal in hand mortar till it gets fluffy as cotton and deep fry in ghee (?), dip in cold water, squeeze the water out, Soak it in the thickest possible curd and garnish with tempering'. Though that ghee fried vada recipe seems so idealistic and impossible for a woman of this era, I admire the way the author describing his thirst for a perfect thayir vadai:). Yes, home made thayir vadais are more delicious and healthy.

Ulunthu vadai is hubby's favorite and he can finish them off in one sitting:) So that varamalar 'thayir vadai' was a distant dream for me till I bought a pack of boondhi.  The next day I prepared some extra vadais for breakfast and soaked them in curd the whole day to serve along with dinner:)

Thayir vadai.

Hot crispy urid dal vadai served with chutney. Save some for thayir vadai:)

Ingredients:

Ulunthu vadai - 10
thick yogurt - 500 ml
mustard - 1/2 tsp
urad dhal - 1 tsp
curry leaf - 2 sprig
cilantro - 2 tbsp (chopped)
ginger (finely chopped) - 1 tbsp
oil / ghee - 1 tsp
salt - to taste
kara boondhi - 1/4 cup

Method:

Choose a fresh curd, so that it is not too sour.

Put the vadai in some cold water for 2 minutes and take out. Squeeze the water thoroughly. Place it in a serving bowl.

Beat the curd with required salt. keep aside.

Heat oil in a wok. Add mustard and let it crackle. Immediately add the urad dhal and let it get red, in the same time add the curry leaf, cilantro, ginger and switch off. Add it to the curd.

Run the tempered curd over the vadai and let it soak for an hour (4 hours is better. Soaking can also be done inside fridge overnight).

Serving suggestions:

Serve as starter during lunch / dinner and also as snack.
Serve thayir vadai garnished with fresh cilantro (malli thazhai), grated carrot and kara boondhi.

Note:

During hot weather  the curd gets sour quickly. So add some milk with curd before soaking the vadai or keep the dish inside fridge.
In my home, mom won't soak / squeeze vadai in water before adding curd. I don't know the reason  but I do the squeezing part too.