I am going to start off with the huge disclaimer on this recipe. This is probably not the typical curd vada recipe you may have previously encountered. I have adapted it to suit my needs, which is to be eaten as a breakfast meal.

South Indian curd vada or Thayir vada are made similarly to the Ulundu or medu vada, but are different from their North Indian counterpart the dahi vada or dahi Bhalla. Curd vada are spiced and sour while dahi vada have more sweet tones. Curd vada would be typically topped off with a temper of mustard seeds, curry leaves, and dried red chili and garnished with chili powder, coriander leaves, and crispy boondi (special fried pieces of batter). My recipe omits the temper and garnishing as I prefer it less complicated for breakfast, but feel free to add whatever you wish in your preparation. Curd vada makes a great appetizer or snack. The fried vada are immersed and soaked in curd or yogurt preparation. A mixture of ground coconut and green chili may be mixed into the yogurt for a richer flavour. Note again, I omit this and instead add sliced ginger, green chili and peppercorns.

Ingredients:

• Ulundu vadai batter made according to previous recipe.
• Oil for frying

Yogurt preparation

• 1 cup yogurt
• 1 cup milk
• 1 tbsp lime juice
• Salt to taste
• 1 tsp peppercorns lightly pounded
• 2 green chilies sliced
• ½ inch piece ginger finely julienned/chopped

Method

Place your yogurt in a sizable container that can hold 6-8 vadai. Stir the lime juice into the milk and set aside for about 5 mins. (You have made yourself buttermilk!). now add this preparation to the yogurt and stir well. Add in the rest of the ingredients for the yogurt preparation and mix.

Now fry your vadai according to the instructions of making ulundu vadai. When golden, transfer directly into the prepared yogurt mixture and ensure the vadai are fully submerged. Once all the vadai have been immersed, cover and refrigerate. I usually make these the night before and serve them for breakfast.