Thair Vadai

Ingredients

• 1 cup Whole urad dal
• 1 Teaspoon Salt
• Oil (as needed, for frying)
• 3 cup Thick curd
• 2 Tablespoons Grated coconut (to grind)
• 8 Cashew nuts (to grind)
• 8 (அ) 10 Green chili (to grind)
• as needed Salt (to grind)

Instructions

1. Wash the dal, cover with the required water, and soak for 2 hours.
2. Drain the water, grind smooth, add salt, and fry, making a hole in the center as described in the Medu Vadai recipe.
3. Whisk the curd, mix in the ground paste, and set it in a wide, basin-like vessel. Temper a little mustard seed and pour it in, then add coriander leaves.
4. As soon as the vadais are fried hot, dip them in lukewarm water, take them out right away, and drop them into the curd.
5. Once all the vadais have been fried and added, let them soak for at least 3 hours.
6. When serving, lift out the vadais carefully with a flat ladle so they don't break, place on a plate, pour a little of the soaking curd over the top, and garnish as you like before serving.
7. Garnishing methods: (1) place the vadai on the serving plate, pour a little curd over it, and sprinkle with fried spicy boondi, chopped coriander, and curry leaves. (2) Grated carrot and roasted raisins can also be used as a garnish. (3) Ground black salt (kala namak), roasted cumin powder, salt, and chili powder can be sprinkled on top to taste, with grated carrot and coriander leaves arranged alternately in a decorative ring around the vadai on the plate.
8. Note: curd-soaked vadai should be used within 4 hours, or the curd will turn sour.