Ingredients:
- Whole urad dal – 1 cup
- Ginger – 1/2 inch chopped roughly
- Onions – 1 medium (Diced)
- Green chillies – 2 diced finely
- Salt to taste
- Mustard seeds – 1 tsp
- Curry leaves – a few
- Coriander leaves – 2 tsp (finely diced)
- Curd (yoghurt) – 1 cup
- Oil – for deep frying
Method:
Soak the urad dal for 2 hours. Grind it into a coarse paste along with ginger and required salt. Add the onions and green chillies to this and mix well.
Heat oil in a kadai. Wet the palm of your hand with a little water. Take about a small-lime sized amount of dough and flatten in the palm to a disc. Make a hole in the center of the disc. Carefully remove from hand and drop in the hot oil. Fry until cooked on all sides and strain and keep aside. Repeat for the rest of the dough. Allow the vadas to cool down a bit.
In a wide and shallow bowl, add the curd and blend well with a spoon adding a little salt.
Take a small pan, heat a little oil (1 tsp), splutter mustard seeds, add the curry leaves and fry for a few seconds. Add this to the curd mix and mix well. Add in the coriander leaves to this and mix well.
Add the vadas to this curd mix one by one so they are almost immersed in the curd. Allow to remain for an hour before serving. Note: Can thicken the more kozhambu and immerse the vadas in this as well as an alternative.
