Thayir Vadai

For vadai refer to my last year's post. It is not necessary to make donut shaped vadai.

For Curd:
Thick Curd - 2 ½ cups
Grated coconut – 3 tablespoons
Green chillies - 2
Ginger – ¼ inch
Salt

Tempering:
Mustard seeds – 2 pinch
Cumin seeds – 2 pinch
Whole dry chilli – 2
Curry leaves- 5
Oil
Garnishing:
Corainder leaves


Method:
Soak the vadais in hot water for 2 to 4 minutes.
Meanwhile grind the coconut,green chillies and ginger into thick paste.
Add this to the curd with salt and mix well.
Take the vadai from the hot water and press the vadai so that the water is squeezed out.
Place it in a bowl or plate. Pour the curd.
Temper the mustard seeds, cumin seeds , whole dry chilli,curry leaves.
Spread the tempering over thayir vadai.
Garnish with coriander leaves.
Note: Tempering is your option. Cover the vadais and keep them in the fridge for 1-2 hours. Serve them chill.

Posted in: Snacks