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