Curd Vada | How to make Curd Vada

By Anuradha Karan  |  30th Oct 2015  |  
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  • Curd Vada, How to make Curd Vada
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About Curd Vada Recipe

my grandmothers receipe

Curd Vada, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Curd Vada is just mouth-watering. This amazing recipe is provided by Anuradha Karan. Be it kids or adults, no one can resist this delicious dish. How to make Curd Vada is a question which arises in people's mind quite often. So, this simple step by step Curd Vada recipe by Anuradha Karan. Curd Vada can even be tried by beginners. A few secret ingredients in Curd Vada just makes it the way it is served in restaurants. Curd Vada can serve 10 people. So, the next time you have a get together or a party at home, don't forget to check and try out Curd Vada.

Curd Vada

Ingredients to make Curd Vada

  • Whole urad dal (without skin) - 1 cup
  • Pottukadalai or chutney kadalai or fried gram - 1/2 tsp
  • green chillies -2-3 Ginger grated - 1/4 -1/2 tsp
  • salt as needed
  • curd - 3 cups whisked
  • For garnishing : Roasted cumin powder - 3/4 to 1 tsp
  • red chilli powder - 1/2 tsp
  • Finely chopped coriander leaves
  • carrot (Grated) - 1

How to make Curd Vada

  1. Soak urad dal and rice for 2 hours (totally). Keep it in the fridge for 1 hour before grinding.
  2. Drain all the water completely and grind for a few minutes first. Then add green chillis, grated ginger, salt as needed and grind to a smooth paste. (You can sprinkle little water only if it is absolutely necessary.) Mix the batter well.
  3. Heat oil, then dip your hands in water, take a little batter and shape it into a small lemon sized ball and drop it in oil gently. Deep fry in medium heat till golden brown. Drain the oil well and keep it aside.
  4. After frying all the vadas, soak the vadas in butter milk for about 3-4 minutes. Gently squeeze to drain all the water. Arrange it in a plate or a serving bowl.
  5. Place vadas in a serving bowl. Whisk curd, chilli powder, roasted cumin powder and salt as needed. Pour the curd over the vadas. Sprinkle or garnish with little of roasted cumin powder, red chilli powder and finely chopped coriander leaves.

My Tip:

Refrigerate for half an hour and then serve chilled. Garnish with sev before serving.

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