Check out my Ulundu vadai recipe for detailed instructions on how to make vada. After making vadais ,drain the excess oil in a kitchen towel. Boil 2 cups of water in a saucepan. When the water starts boiling, switch off the flame and pour the water into a wide bowl. Immerse the vadais into the water.
Let the vadais get soaked for 10 minutes. The vadas will get double in size after getting immersed in the hot water. Take out the vadas from water and gently squeeze out the excess water. This process is to make the vadais more soft and to absorb the curd into it.
Ulundu vadai 4 Scrapped coconut 4 tblsp Cashew nuts 6-7 Curd |yogurt 1/2 cup + little extra if needed Milk 2 tblsp Cumin seeds | jeera 1/4 tsp Salt to taste Oil 1 tsp Mustard seeds 1/4 tsp Carrot grated 2 tblsp Boondi 2 tblsp (to garnish) Coriander leaves few Curry leaves few Asafoetida 2 pinches
Soak the cashew in hot water for 10 minutes . Drain the water and grind the coconut, cashew, green chili and cumin seeds into a fine paste. Add little water or milk for grinding. You can use yogurt also for grinding.
Beat the rest of the yogurt with a hand beater and mix the ground coconut mixture to the yogurt. Add salt. Temper with mustard seeds,asafoetida and curry leaves. Ensure the yogurt is not sour. If it is slightly sour, add 2 tblsp of full cream milk to this. Ensure the curd mixture is chilled.
Place the soaked, squeezed vadas in a serving plate. Pour the yogurt mixture to this.
Ongoing events:Fast Food – Poha . Know your dairy – Milk Eventsin my blog. VardhiniEvent: New U – 2013
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