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THAYIR VADAI - CURD VADAI

Thayir Vadai/Curd Vadai - a snack or a dish on its own is nothing but Uzhundhu Vadai alias Medhu Vadais, extensively soaked in a spicy Curd/Yogurt base, seasoned to taste, tempered and garnished with grated carrots, finely chopped Coriander leaves and served with a few teaspoons of Kaara Boondhi over it.

Well, a day after a festival or a function in a typical South Indian household, we could see a lot of left-over dishes from the special day and Uzhundhu Vadais happens to be one such item. The idea of Thayir Vadai would have popped up into a thrift Indian housewife's mind, who wanted to easily finish off any left-over Uzhundhu Vadais. And it often happens too, a call for a function or to treat a guest, it is a common scenario to serve Vadai, Coffee along with some Tiffin Items. And at times a few of the dishes or Medhu Vadais gets left and these Vadais made for Breakfast or Dinner can easily be converted into a Thayir Vadai which could be easily sneaked up as an evening snack or for Breakfast.

Do not worry about storing left-over Vadais in the refrigerator, thinking that it could turn hard. While making Thayir Vadai you have a few tricks which could make these Vadais totally soft and give a feel that it is freshly cooked. Its not that Thayir Vadai can be made with just left-over Uzhundhu Vadais, freshly deep-fried Vadais could also be easily converted into Thayir Vadais.

Well, what we need to make excellent Thayir Vadais are,

UZHUNDHU/MEDHU VADAI:

UZHUNDHU VADAI/MEDHU VADAI

You need freshly fried Uzhundhu Vadais or left-over Uzhundhu Vadais.
Fresh batch or left-over Uzhundhu Vadais - you need to soak them in hot water for about 15-20 minutes.
Once soaked, gently squeeze the Uzhundhu Vadais to remove any excess water from it.

For a detailed Recipe on HOW TO MAKE UZHUNDHU VADAI, Click here...

CURD/YOGURT:

HOME MADE CURD/YOGURT

Then the most important ingredient for this dish is Fresh & thick Curd/Yogurt.
The curd should not be sour or watery.
I usually add finely ground coconut paste to the Curd Mixture which gives a wonderful taste and flavour to Thayir Vadai.

For a detailed Recipe for HOMEMADE CURD/YOGURT, Click here...

THAYIR VADAI - CURD VADAI

TEMPERING:

When it comes to tempering Thayir Vadai, it is usually tempered with Mustard Seeds, Bengal Gram Dhal/ Urad Dhal, Dry Red Chillies, Cashew Nuts, Curry Leaves & finely chopped Green Chillies and Ginger. But Apart from Mustard Seeds, you can opt what should go into the tempering. Go with your whims and fancies.

GARNISHING:

I garnish Thayir Vadai with finely grated Carrots and chopped Coriander Leaves. If I have Kara Boondi at home then I would add a few teaspoons of it on top, just before serving Thayir Vadais. It adds a crunchiness to the dish.

For a detailed recipe on KARA BOONDI, Click here...

For more VADAI RECIPES, Click here...

Cuisine - South Indian
Recipe Type - Snacks
Spice Level - Low- Medium
Difficulty - Easy
Yields - 8 Thayir Vadais
Author - SM

Preparation Time - 15-20 Minutes.
Soaking Time - 1- 2 Hours.
Cooking Time - 5-10 Minutes.

For a detailed Recipe on HOW TO MAKE UZHUNDHU VADAI, Click here...

HOW TO MAKE THAYIR VADAI- CURD VADAI

THAYIR VADAI - CURD VADAI

INGREDIENTS:

To Soak Uzhundhu Vadais:

Uzhundhu Vadai - 8 Pieces.
Hot Water - 3 Cups

For Curd Mixture:

Curd/Yogurt - 11/2 Cups
Milk - 1/2 Cup
Coconut - 4 Tablespoons
Cashew Nuts - 4-6 Nos.
Green Chillies - 2 Nos.
Ginger - a small Piece
Salt - To Taste

For Tempering:

Ghee/Oil - 2 Tablespoons
Mustard Seeds - 1/2 Teaspoon
Dry Red Chilly - 1 No.
Bengal Gram Dhal - 1/2 Teaspoon
Cashew Nuts - 6-8 Pieces
Curry Leaves - a Sprig
Green Chillies - 2 Nos.
Ginger - 1/2 an Inch

For Garnishing:

Carrot - a few Teaspoons
Coriander Leaves - a few Teaspoons
Kara Boondi - - a few Teaspoons

METHOD:

To Soak Uzhundhu Vadais:

Take the Deep-fried Uzhundhu Vadais and drop them into a bowl filled with hot water.
Let the water be hot enough. Do not use boiling water.
Let it sit for about 15-20 minutes.
Once soaked, squeeze the Uzhundhu Vadais and remove any excess water from it.
Leave this aside or can leave it in the refrigerator until you add them into the Curd Mixture.

For Curd Mixture:

Grind grated Coconut along with Cashew Nuts, Green Chillies and Ginger into a very fine paste.
Whisk the Curd/Yogurt, pour in the Milk and whisk until well combined.
Add a dash of salt and add in the coconut Paste to the Curd-Milk Mix.
Whisk well until well combined.

For Tempering:

Meanwhile, heat Ghee/Oil in a tempering pan.
Splutter Mustard Seeds, Bengal Gram Dhal, Cashew Nuts, Dry Red Chilly & Curry Leaves.
Then add finely chopped Ginger and Green Chillies and give quick stir.
Pour the tempering over to the Curd Mixture and mix well until well combined.

THAYIR VADAI - CURD VADAI

For Thayir Vadai:

Add in the soaked & then squeezed out Uzhundhu Vadai into the Curd Mixture.
Let the bowl be big enough to place all the Vadais and let the Curd Mixture cover the Vadais.
Do not overcrowd the Vadais in the Curd Mixture.
Let it soak for about 2-3 hours. Can keep it refrigerated.

For Garnishing:

Grate the Carrots and keep it aside.
Finely chop the Coriander Leaves and keep it aside.
Serve Thayir Vadais garnished with finely grated Carrots and Coriander Leaves.
Add in a few Teaspoons of Kara Boondi just before serving.
Serve Thayir Vadai chilled or at room temperature.

THAYIR VADAI - CURD VADAI

NOTES:

Can use freshly fried Uzhundhu Vadais or left-over ones for this recipe.
Soak the Vadais in hot water. This will help Vadais absorb the Curd Mixture well.
Adding Coconut Paste Mixture to the Curd is purely optional.
Use fresh Curd/Yogurt for the recipe. Sour or Watery Curd may not yield you with tasty Thayir Vadais.
If using fresh Curd, can avoid adding Milk. Adding Milk helps to cut down the sourness in the Curd.
Temper and Garnish Thayir Vadais with your preferred ingredients.

UZHUNDHU VADAI / MEDHU VADAI

     Uzhundhu Vadai or Medhu Vadai is one ultimate tea time snack I have devoured on, since childhood. I love this Uzhundhu/Uludhu Vadai for its crispiness and its light texture. Least to mention the tasty and flavour filled Annapoorna Gowrisankar Sambar Vadais. It is always on my eat list whenever I go to my home town - Coimbatore. Getting nostalgic as always.
     These crispy fritters are prepared with Urad Dhal. Soaking and grinding it in a perfect way is the secret behind crispy Medhu Vadais. And ya, the quality of Urad Dhal plays a major role in the texture of a Uzhundhu Vadai. As the name suggests - Medhu Vadai which means 'Soft & Light' these Urad Dhal Fritters are Crispy, light and soft(inside). I have always wondered why these Uzhundhu Vadais are prepared with a hole in the centre similar to Donuts. That is the trick to ensure that they are evenly cooked even at the centres.
      Simply season the Ulundhu Vadais with Pepper Corns, Curry Leaves or can add finely chopped Onions, Green Chillies and Ginger. I usually grind Ginger and Green Chillies with Urad Dhal(Uzhundhu). I love the taste of whole Peppercorns in these Vadais, can add powdered peppercorns too. If you are preparing it for Pooja/Naivedyam avoid adding Onions.
   Serve it as a tea time snack or as a side dish for Breakfast or Lunch along with hot-hot Sambar and Coconut Chutney. Alternatively, soak them in hot Sambar and serve it as Sambar Vadais or in seasoned Curd(Yoghurt) mix for Thayir Vadai. Simply garnish it with grated Carrots, Coriander Leaves, finely chopped Onions and Kara Boondhi for a twist.

For more Tea Time Snacks click here...

Cuisine : South Indian
Recipe Type : Snacks
Spice Level : Low
Difficulty : Easy
Yields : 15 - 20 Vadais
Author : SM

Soaking Time - 30 minutes to 2 Hours
Preparation Time - 30 Minutes
Cooking Time - 20-30 Minutes

HOW TO COOK UZHUNDHU VADAI / MEDHU VADAI

INGREDIENTS :

For Grinding :

Urad Dal – 1 Cup
Ginger - a Small Piece
Green Chillies – 2 - 3 Nos.
Ice Water - 2-3 Tbspns

To Mix :

Onion - 1 No
Curry leaves – 1 Sprig
Pepper Corns - Few
Asafoetida - 2-3 Pinches
Salt – To Taste

For Deep Frying :

Oil

METHOD :

Soaking :

Clean and Wash Urad Dhal until water runs clear.
Soak Urad dhal in water for about 30 minutes - 2 Hours.
Use whole Urad Dhals for best results.
Do not over soak the dhals.
Drain the soaked Urad Dhals before grinding them.

Grinding:

Grind soaked Urad Dhal in a Wet Grinder/Food Processor with very less water.
Add Urad dhal into the running Wet Grinder(let the grinding tub be wet).
Just Sprinkle some water, about 2-3 Tbspns of water would be enough for grinding the whole batch.
Wipe the Urad dhal sticking on to the walls of the wet grinder with wet hands.
This is to ensure even grinding.
I usually grind Green Chillies and Ginger along with Urad dhals for Medhu Vadais.
If doing so, grind it initially before grinding Urad Dhal.
Grind the Urad Dhal for about 15-20 Minutes or until they are fluffy.
The consistency of the batter should be very thick.
Can grind the Urad dhal with Ice Cold water.
Alternatively, can leave the ground batter inside the refrigerator for about 30 minutes or in the freezer for 10 minutes before frying them.

To check for the Consistency :

Scoop the ground batter with your hand and try dropping it down. It should not fall down.
Or drop a Teaspoon of batter into a bowl of water, the batter should float and should not get mixed into the water.

To Mix :

Add finely chopped Onions and Curry Leaves to the ground Urad Dhal batter.
Add Peppercorns, Asafoetida along with a dash of Salt and mix well.
Add the Seasoning just before frying the Vadais.
Otherwise, the batter tends to become runny, which will alter the texture of the Uzhundhu Vadai.

To Deep Fry :

Heat Oil in a deep pan.
Wet your hands and take a handful of Batter and make a small ball out of it.
Make a small hole with your thumb at the centre of the Medhu Vadai.
Carefully drop the shaped Uzhundhu Vadais into the hot oil.
Deep fry the Uzhundhu Vadais on a medium flame until they turn crispy and golden brown in colour on both the sides.
Remove them with slotted spoons and line them up on paper towels.
Serve it hot along with Coconut Chutney and Sambar.

NOTES :

If the Ulundhu Vadais drink much oil, it means the batter has more water, adjust accordingly.
Can add few teaspoons of Rice Flour/Corn Flour/All-Purpose Flour to the batter.
Do not oversoak the Urad Dhal. If it is unavoidable, store it in the refrigerator until you grind them.
Using Ice water yields fluffy and crispy Vadais.
Can grind the batter in food processor/mixer grinder too, but for better results grind the batter in a Wet Grinder.
Wet Grinders add volume to the batter.
Can keep the batter in the refrigerator for 30 minutes or in the freezer for 10 minutes before frying the Medhu Vadais.
Add Salt and Seasonings to the batter just before frying, otherwise, it will make the batter watery.
Can soak few teaspoons of Tuvar/Bengal Gram Dhal along with Urad dhal, this will yield you with a perfect golden brown coloured Ulundhu Vadais.
Avoid adding Onions if you are preparing Uzhundhu Vadai/Medhu Vadai for Naivedyam/Prasadham.

The following factors play a vital role in perfectly textured Uzhundhu Vadais

Good Quality of the Urad Dhal does half of the job.
Do not over soak.
Grind with Less Water(Ice Water preferably).
Add Salt and Seasonings just before frying the Medhu Vadais.
Fry the Uzhundhu Vadais on a medium flame.

     Entrailing deep into the Street food culture of Tamilnadu brings out a variety of deep fried snacks prevalent to the region. Vadai, Bonda, Pakoda, Onion Samosa, Bhajji are few of the common teatime snacks catered in almost all Tea Shops or Restaurants. Street vendors cater a variety of deep-fried teatime snacks like Uzhundhu/Medhu Vadai, Paruppu Vadai, Keerai Vadai, Ragi Vadai, Masal Bonda, Mysore Bonda, Mutta/Egg Bonda, Banana Bonda, Onion Samosa, Vegetable Samosa, Onion Pakoda, Vazhakka Bhajji, Onion Bhajji, Mulaga Bhajji etc., When you probe deep into other States, regionally popular snacks like Kerala's ubiquitous Pazham Pori, Unda Pori, Sugiyan, Karnataka's Mysore/Mangalore Bonda, Madhur Vada etc., are noteworthy delicacies.
     Vadais are most commonly made with a variety of lentils. Keerai Vadai as its name mentions is a deep fried snack prepared with a combination of Bengal Gram Dhal & Spinach. Some recipes even call for using Black Gram Dhal(Urad Dhal) instead of Bengal Gram Dhal(Kadala Paruppu). Keera Vadai is commonly seasoned with Spinach, Onions, Ginger and Green Chillies. This Keera Vadai recipe is a version of Paruppu/Masal Vadai with the addition of Spinach.
     Keerai Vadai is a perfect evening teatime snack. You can find Keerai Vadai in most of the South Indian tea shops. A street food speciality & my husband's favourite. Ya, anything in the name of Dhal & Vadai - he falls head over heels!!! It is crispy, crunchy, spicy and goes perfectly well with hot Coffee/Tea. Arai Keerai or Siru Keerai is usually used while preparing Keera Vadai. These greens are a variety of Amaranthus. Even Drumstick Leaves suits well for the recipe.
     Keerai Vadai mark its popularity due to its mild flavour from the Lentils & Spinach and it has an excellent crispy texture. Keerai Vadai goes well with Coconut Chutney. Serve Keerai Vadai as a snack to glorify your teatime or serve it as a side dish for your Lunch.

Cuisine - South Indian
Recipe Type - Snacks
Spice Level - Low
Difficulty - Easy
Yields - 15 - 20 Keerai Vadais
Author - SM

Preparation Time - 5-10 Minutes.
Soaking Time - 2 Hours.
Cooking Time - 15-20 Minutes.

HOW TO MAKE KEERAI VADAI

INGREDIENTS :

Bengal Gram Dhal - 3/4 Cup
Spinach - a Handful
Onions - 1 No.
Ginger - 1 Small Piece
Green Chillies -2 Nos.
Dry Red Chillies - 2 Nos.
Fennel Seeds - 1/2 Tspn
Asafoetida - A Pinch
Curry Leaves - 1 Sprig
Coriander Leaves - Few
Salt - To Taste
Oil - For Deep Frying

METHOD :

Wash and Soak the Bengal Gram Dhal for 2 Hours.
Drain the Bengal Gram Dhal after two hours and grind it along with Dry Chillies, Salt and Asafoetida.
Grind it into a coarse mixture.
Add a few teaspoons of water, if needed.
Clean, wash and drain the Keerai/Spinach in a colander.
Finely chop the Keerai/Spinach and keep it aside.
To the ground mixture, add finely chopped Onions, Green Chillies, Ginger and Fennel Seeds.
Finally, add chopped Keerai/Spinach, Curry Leaves and Coriander Leaves.
Heat Oil in a pan.
Take lemon sized Keerai Vadai mix and flatten them with your hands.
Drop the shaped Keerai Vadai mix into the hot oil and deep fry until it turns into golden brown in colour.
Drain the Keerai Vadai on paper towels.
Serve Keerai Vadai hot with Coconut Chutney or any other chutney of your choice.
Keerai Vadai goes well along with hot-hot Coffee or Tea.

NOTES :

Adjust the amount of Spiciness according to your preference.
Soak the Dhal just for two hours.
Soaking for a long time will make the Vadai absorb a lot of oil.
Drain the dhals and grind them into a coarse mixture, to yield crispy texture.
I have used Siru Keerai in this Keerai Vadai recipe.
Can also use Arai Keerai, Drumstick Leaves, Amaranth Leaves etc.,

RICE DISHES, PACKAGED LUNCH, POTHI CHORU

KANYAKUMARI KATTU CHORU

     Cape Comorin - Kumari Munai commonly called as Kanyakumari is a beautiful place in the Southern most part of India. It rests at a point where Arabian Ocean, Bay of Bengal and the Indian Ocean meets. It is one place where we can see both Sunrise and Sunset. My childhood memories of travelling to Kanyakumari is still afresh with certain food items, particularly Kadhali Pazham, Matti Pazham, Kazhani Chakka, Mundhiri Kothu etc., I still couldn't forget the taste of Matti Pazham a small-sized Banana which I have never eaten since then anywhere else.
   The Coastal district of Kanyakumari has a wide cultural influence from both Kerala and Tamilnadu. Even the cuisine reflects the same, flaunting a wide range of Kerala and Tamil Nadu recipes. This Kattu Choru is an authentic recipe from the region prepared & packaged traditionally.
   One weekend my husband said he wanted some variety rice to go along with Paruppu Vadai & Uzhundhu Vadai, which we usually buy at Pasar Malam, Saturday Night Market in our neighbourhood. I decided to go along with Tomato Rice, and then he came up with this recipe from a YouTube Channel - Manchatti Kitchen. It was a simple, easy to follow recipe and I thought it would taste somewhat like Puli Sadham(Tamarind Rice). The method of cooking was quite traditional with all the more of a selling point - it was a Packaged Lunch wrapped in a Banana Leaf. I love food served/wrapped in a Banana Leaf. It imparts a wonderful smell to the dishes.
     This Kanyakumari Kattu Choru is served along with a simple Coconut Thogayal. This Kattu Choru which literally means packed rice is an utter treat when packed in a softened Banana Leaf. This simple Rice suits well for a weekday lunch also suits best for Lunch Box packing for school/office or while travelling. For a literal traditional feel, pack it in a Banana Leaf. This Kattu Choru can be served along with your choice of Thogayal/Chammanthi, Fried Fish, Omelette or any Poriyal of your choice. Simple Potato Poriyal/ Potato Fry/Potato Roast goes hand-in-hand with it. Or simply serve it with a smidgen of Pickle and crunchy appetizers like Appalam/Pappadam or Vadagam.

Cuisine - Kanyakumari (Tamil Nadu, South India)
Course - Main
Spice Level - Medium
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 10-15 Minutes
Cooking Time - 30-45 Minutes

For more Recipes on RICE DISHES, Click here...