Ingredients

Uddina vade( medu vada//vade//urad vada)—6

Thick curd (mosaru// dahi)— 3 to 4 cups ( or as required)

Fresh grated coconut (kayi turi//nariyal)—1/4 cup(optional)

Green chillies (hasiru menasina kayi)—3

Dry red chillies—2

Ginger (shunti//adarak)—small piece grated

Curry leaves (karibevu//kadipatta )—2 tablespoon

Coriander leaves (kothambari soppu)—3 tablespoon chopped finely

Salt—to taste

Sugar—1 tablespoon

Water—little

Oil or ghee —2 tablespoon

Mustard seeds (sasive)—1 teaspoon

Jeera (jeerige//cumin seeds)—1 teaspoon

Channa dhal (kadale belle)—1 teaspoon

Urad dhal (uddina belle)—1 teaspoon

Asafoetida (hing//ingu)—1 teaspoon

Method

Boil sufficient water( 4 to 5 cups) and soak left over vada in it for nearly 30 minutes,in a bowl.

Drain water and press each soaked vada between your palms to remove water.

Gently press other wise vadas might break up.

Arrange them in a tray .

Beat curd along with salt and sugar adding little water to smooth flowing consistency.

Heat oil in a laddle,once hot enough add sasive,jeerige when it crackles add both channa and urad dhal.

When it turns brown add in hing,chopped green chilli,dry red chilli,grated coconut,and karibevu and sauté for a few seconds.

Turn off the heat.

Pour this over curd and mix well.

Add grated coconut and little coriander leaves also.

Mix everything well together.

Further pour this curd mixture over vadas.

Sprinkle some finely chopped coriander leaves,

Allow the vadas to absorb curds for minimum of 30 minutes .

Before serving sprinkle little red chilli powder,jeera powder and grated carrot(optional) and boondi on top.

Tasty curd vada is ready to serve.