Friday, December 17, 2010

Saying hello with some Thayir vadai

Hello everybody, it has been a real long two months that I have attended to this little space of mine. Neither have I been regular with my visits to other posts that you may have been sharing with all of us. As many of you might already know, we recently relocated. That has been keeping me away and otherwise busy.
So quickly, we have completed few days short of two calendar months in this new country. I have realised that I can cook survival food and not complain. No deep fries, no grinding spices.....and I missed all the fun yet tiresome cooking that accompanies every festival, three months in a row.
I hope all will be settled with the advent of the new year, by which time I will travel to see family back home and meet few blog buddies.
This thayir vadai was made few months ago as part of neivedhyam for some pooja. I flicked through one of my old cookbooks and came across this recipe. Though I did not entirely follow the recipe given in the book 'சமையற்கலை' by Smt. Ku. Pa. Sethu Ammal, it is a definite adaption from there.
I made the vadai and on a whim dunked them in spiced yoghurt.


For the vadai:

1/3 rd cup karamani/ thattai payaru/ red chawli beans
1 table spoon urad dhal
1 teaspoon raw rice
Few green chillis according to spice requirement and heat
1/2" piece of ginger finely chopped
Few curry leaves
Salt to taste

Oil for deep frying

For the yoghurt:
1 cup of yoghurt, whisked smooth and brought to medium thickness
1/4 teaspoon salt
1 teaspoon fresh coconut grated very finely or run in the spice grinder to fine with little water

For tempering:
1 teaspoon oil
1 teaspoon mustard seeds

For Garnish:
Fresh coriander leaves chopped

Soak the red chawli beans overnight.
Drain and add the rice and urad dhal. Soak in fresh water for another 2o minutes.
Meanwhile prepare the yoghurt.
Drain the soaked ingredients and grind adding the chillis, ginger and salt to a very coarse paste.
Chop the curry leaves and add to the mix.
Heat oil in a pan and deep fry small flattened portions of the dough.
Remove with slotted ladle once done on both sides and drain on absorbent tissue just to remove excess oil.
While still warm, drop them into the prepared yoghurt.
When the entire dough has been used up and the vadais have been soaked, add the tempering.
Garnish with freshly chopped coriander leaves.
Serve as you wish. You may add some boondhis for the topping. Grated carrots can make colourful topping too.


  1. Welcome back... eagerly awaiting your visit to India. Slurp.... I luv this very much... as you know I am comfortable with no onion garlic recipes nowadays. yesterday sailaja and me were talking about your absconding from the blog.

  2. I love coconuts ground and added to yoghurt...Alwyas gives them a nice crunch and an awesme taste...You have added red beans like the ones we add to Karadaiyar Nombu Adai? thts new to me..Nice clicks and that too after a loooooong break!


  3. Hello Lataji,

    Nice to hear from you! Hope you are settling down in the new country.... My brother has joined a job in Lagos . He is there for the past 6 months.. When i came to know that u r moving there.. Thought would ask you what do u think of the place..

    Enjoy ur India visit.. Forgot to mention.. Ur vadai are looking yummy... Different from the regular dahi vadas!

  4. Hey,

    Yummy thayir vadai...:)Welcome back!!:)


  5. Love the addition of coconut...looks yummy!!

  6. My aall time fav snack...looks n sounds yum

  7. Akka, nice to see your post... What yummy thayir vadais - had no idea it could be made with blackeyed peas as well.

  8. welcome back to blogging after 2 months. Those thayir vadas are super delicious looking.

  9. Thaiyr vadai looks delicious. welcome back. Hope to see more delicious dishes.

  10. welcome back Lata.I too was very busy for quite some time and away from the blog world.My favourite thair vadai made by u looks so inviting and delicious.

  11. Appa, welcome back, yangada ponigaloo un neneche!,good to see you, bring more and more delicious recipes.., Love thaiyr vadai any time, lovely clicks too...

  12. Welcome back, yummy thayir vadais..Adding black eyes peas sounds very interesting..feel like having some.

  13. Welcome back! Thayir vadais are my fav, hope u gonna have a nice time with ur family!

  14. those look simply droolworthy,so delicious..

  15. Welcome back mam.Hope things are fine with u. Thayir vadai is my fav . U made me drool with this yummy post :)

  16. welcome back Lataji. thayir vadai looks super yummy. Hope we can meet this time..

  17. Thayir vadais looks delicious. And with kaaramani is new to me. Loved the way you have clicked with the vadais made to stand. Looking forward to your India visit.

  18. Welcome Back Lataji, hope u r well settled @ the new place!!!!
    Thayir vadai's looks yummy!!!!

  19. Thayir vadai looks simply delicious.. thanks for sharing !!

  20. Welcome back akka , thats a tempting thayir the addition of coconut...tempting picture

  21. Nice to see your post! Karamani vadai look really good! Never made it with this lentil. Will try soon.


Welcome and thank you for taking time to drop by.
I appreciate your valuable comments and tips.
I sincerely hope to improve with them.
Hope we shall interact often.
Thanks once again,
Lata Raja.