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.

old fashioned egg pudding

This post is dedicated to my Sakunthala athai (my dad's sister), who makes every one around cheerful by her kindness and high spirit  . Our summer vacations get sweeter upon her arrival.  Even from February we would start waiting for her letter and plans.On her arrival we would go and wait in that train station to take her and kids home with lots of joy. In those days there were no in-law fights or ego problems and the whole family would cheer-up for each others' victory. Still I remember how my mom and Athai compliment each other in everything they did.  Her incredibly long thick black hair is her specialty. Athai is a very thin and beautiful lady (now also) and so energetic in such a way that she would play hide and seek, make kootan choru (camping food), long healthy gossips till midnight  etc. We would sit around her and listen as if it is a live show :) We all sleep together and the bed time stories were endless. I love the way she listens the Ceylon Radio, watching the cricket matches . She and her husband (mama) never fail to help others whenever there is a need. She is a great mom and good friend to all of us. Her tips on house management, grocery purchase always works for me and I held her as my guru while mingling with my family.

Athai makes this pudding for fuzzy egg eaters, when they need some protein. Many days she gives us this with breakfast (may be we are the odd family who craves for a dessert in breakfast time also) and I get satisfied with the dessert alone:) Recently I got this old fashioned pudding recipe from her  and   here goes the recipe.

Egg pudding served with apple....A complete breakfast!

Egg pudding cooked in a vessel.

Ingredients:

Egg - 1 or 2
milk - 1/2 cup
sugar (brown or white) - 3  tsp
salt - a very small pinch
cinnamon - a pinch (optional)
vanilla essence - a tiny drop

Method:

Start heating a pressure cooker with 2 cups of water.
Beat egg well. Add other ingredients and beat again.
Pour into an ever-silver bowl and steam cook in an idly cooker or pressure cooker (without putting the pressure valve weight) for 10 minutes.
If touched it should be like a jelly (spring back) at the edges and slightly loose at the center. It should retain the shape while transferring it.
Take out, empty it to a serving bowl. Garnish with fresh fruit.
Serve chill as dessert or a simple breakfast.

Note:

*This recipe seems to have some historical background. While googling I found out that,  this is a British recipe and hope the British settlers could have passed on this delicious pudding to my home town (which was known for its British settlement at that time).
*An egg pudding should be essentially cooked in high humidity to get that real taste. I have narrated an Indian pressure cooker method here. My aunt won't add salt or cinnamon. But I did so to enhance the sweetness of the recipe.
*cooks.com says, we can bake this pudding in oven at 300 deg F for 40 minutes. They suggest to keep the pudding vessel inside a pan of water.
*We can use this pudding as a custard base for ice creams and cakes.