Veggie Foodie

Ingredients:

Vada

We used ready vada from frozen section of Indian grocery store

Yogurt for the kadhi

• 2 cups yogurt, whisked
• 1 tsp salt or to taste

For paste

• 3 tbsp freshly grated / desiccated coconut
• 1 tbsp toor dal
• 1 tbsp chana / gram dal
• 1 green chilli
• 1 tsp cumin seeds

For tempering

• 3 tbsp coconut oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 8-10 curry leaves
• 1 tsp turmeric powder

Method:

Vada

As per the instructions on the box, soak the vada in very hot water for 10-15 minutes and then gently squeeze out the water

For the kadhi

1. Add salt to the whisked yogurt and put aside
2. Wash the dals
3. Soak all the paste ingredients for an hour
4. Grind the paste ingredients to fine paste
5. Heat the coconut oil in a pan
6. When the oil is hot, add mustard seeds
7. When mustard seeds start sputtering, add cumin seeds
8. When cumin seeds start crackling, add curry leaves and the paste
9. Roast the paste on low to medium heat to remove the raw ingredient smell and excess moisture… about 3-4 minutes
10. Add turmeric powder and roast for another couple of minutes
11. Slowly add the salted yogurt to the pan. Gently and constantly stir to make sure the paste is thoroughly mixed into the yogurt
12. Bring the kadhi to boil
13. Add the vada to kadhi and boil for a couple of minutes

Enjoy kadhi vada hot!

Serves: 4-5

Inspiration source: