Curd Vada | How to make Curd Vada

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ByAnuradha Karan
Created on 30th Oct 2015
  • Curd Vada, How to make Curd Vada
  • Curd Vada | How to make Curd Vada (17 likes)

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    Rate It!
  • By Anuradha Karan
    Created on 30th Oct 2015

About Curd Vada

my grandmothers receipe

The delicious and mouthwatering Curd Vada is a famous dish of UP and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Curd Vada is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Curd Vada. Anuradha Karan shared this Curd Vada recipe which is perfect to serve for 10 people. The step by step process with pictures will help you to know how to make the delicious Curd Vada. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Curd Vada recipe at your home and surprise your family and friends.

  • Prep Time0mins
  • Cook Time4Hours
  • Serves10People
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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