Thick curd (yogurt): 2 cups
Urad Dal Vadas: Prepared as per the previous recipe
Jeera (cumin seeds): 1 teaspoon
Salt: as required
Oil or Ghee: 1 teaspoon (for tempering)
Curry leaves: a few (optional)
Coriander leaves: for garnish
Prepare the Vadas:
Make the urad dal vadas as described in the previous recipe and keep them aside.
Prepare the Tempered Curd Mixture:
In a pan, heat 1 teaspoon of oil or ghee.
Add the cumin seeds (jeera) and let them splutter. You can also add curry leaves if you like.
Once the cumin seeds are roasted, remove from heat.
Mix with Curd:
In a bowl, whisk the thick curd until smooth.
Add the tempered cumin seeds to the curd along with the required salt. Mix well.
Add Vadas to Curd:
Soak the fried vadas in water for a few seconds, then gently press to remove excess oil and water.
Now, add the vadas to the prepared curd mixture and allow them to soak for 10-15 minutes to absorb the flavors.
Garnish and Serve:
Garnish with fresh coriander leaves.
Serve chilled or at room temperature with extra chutney or sambar if desired.
Enjoy your soft and flavorful Curd Vadas!
