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Preparation Time : 15
Cook Time : 15
Total Time : 30
Curd/Yogurt 3 cups
Low Fat Milk 1/2 cups
Salt,some to taste 1 tsp
Cooking Oil(To Temper) 1 tbsp
Mustard Seeds(To Temper) 1/2 tsp
Asafoetida (To Temper) 1 pinch
Dried Red Chillies(Broken Bits, To Temper) 1-2 nos
Cumin Seeds(To Temper) 1/2 tsp
Fenugreek(To Temper) 2-3 nos
Curry Leaves(To Temper) 1 sprig
Grated Carrot (For Garnishing) 1/2 cups
Coriander Leaves(finely chopped, For Garnishing) 1 sprig
(A) For Yoghurt Mixture: Mix the yoghurt with milk and little water (only if required). Mix well and make sure it is not lumpy, this mixture is not too thick or too watery.
Add salt to taste and mix well and keep it aside.
Heat oil in a pan, add the seasoning ingredients and saute for a minute.
Add this seasoning to the yoghurt mixture, mix well and keep it aside.
(B) Preparation of Curd Vada:Prepare the vadas and drain the excess oil in paper towels and let it cool. Soak the prepared vadas in hot water for a minute or so. Take out the vadas and gently squeeze off all water from the vada, with your palms. Ensure that it is done gently so that there is no change in the shape.
Arrange the vadas, in a flat not so deep bowl. Pour the curd-yogurt mixture on top of it and leave it to get soaked for at least an hour. (Make sure the vadas are not hot when you pour the yoghurt mixture).
Sprinkle grated carrot and chopped coriander leaves before serving. You can serve it either at room temperature or chilled.
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