Curd Vada

Curd Vada, also known as Thayir Vada, is a simple and refreshing dish made by soaking soft medu vadas in seasoned curd (yogurt). It’s light, mildly spiced, and a perfect snack or side during hot weather or after a heavy meal.

The base of this dish is the medu vada-a deep-fried urad dal fritter that is crisp outside and soft inside. Once the vadas are fried and cooled slightly, they are soaked briefly in warm water to soften them. This helps them absorb the curd better and stay soft.

The curd is whisked until smooth and lightly seasoned with salt, a bit of sugar, and curry leaves. Some people also add chopped green chillies, ginger, or a simple tempering with mustard seeds and hing in coconut oil for added flavour.

The soaked vadas are gently squeezed to remove excess water and placed in the prepared curd mixture. They are allowed to sit for a while, so the flavours blend well. Before serving, curd vadas are usually garnished with chopped coriander leaves and sometimes a dash of chilli powder or a light tempering.

Curd Vada is not too spicy, making it a great choice for all age groups. It’s often served during festivals, on hot afternoons, or as part of a small tiffin. It also pairs well with upma or pongal.

Soft, tangy, and cooling-curd vada is a simple dish that brings both comfort and flavour to the table.

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Curd Vada

Author: Ushadevi Cuisine: Kerala, Tamil Courses: Snacks, Vegetarian

Difficulty: Intermediate Prep Time 10 mins Total Time 10 mins

Servings: 4

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 10-12 Uzhunnu Vada (small)
• ¹⁄₂ cup Grated Coconut
• 3 Green chillies
• 1 cup Curd
• 1 teaspoon Urad dal
• 1 teaspoon Mustard seeds
• 1 spring Curry leaves
• 1 teaspoon Coconut Oil
• 2 Dry red chillies
• 1 teaspoon Grated Carrot

Instructions

1. The first step is making the vada. You can follow our Uzhunnu Vada recipe to prepare them. Make small uzhunnu vada balls by carefully dropping the batter into hot oil and frying them.
2. Once fried, soak the vadas in water for about 2 minutes. Then gently squeeze out the excess water and keep them aside.
3. Grind coconut and green chillies into a smooth paste using a little water.
4. Add curd to the coconut paste and mix well until combined.
5. Now, heat some oil in a pan. Add mustard seeds. When they begin to splutter, add urad dal, curry leaves, and dry red chillies. Sauté briefly.
6. Add the soaked vadas to the curd-coconut mixture and coat them gently.
7. Pour the tempered oil mix over the vadas.
8. Garnish with some freshly grated coconut on top.