PERUGU VADA / AVADA

PERUGU VADA / AVADA /DAHI VADA

Perugu vada/Avada /Dahi wada is a famous recipe in almost indian homes,it is a very tasty recipe made with fresh curds and urad daal,remains for 2 days when kept in fridge..
Materials:
For vada-
Urad daal 1 cup
(without skin)
Salt

Oil for deep frying

For dahi/ perugu-

Fresh curds 3 cups
Salt
Haldhi 1/2 tsp

For seasoning:
Oil 2 tbsp
Mustard seeds 1/2 tsp
Jeera 1/2 tsp
Red chillies 2 nos.slits
Green chillies 2 nos.slits
Curry leaves
Ginger pieces 1tsp
Cilantro chopped
Method:
Soak urad daal for 6 hours..
Just before doing vadas ,beat the fresh curds with a spoon add salt and keep it aside.Now place a pan on the stove and add oil  2 tbsp for seasoning.After it is heated add mustard seeds and jeera,redchilli slits.And after they stop sizzling add green chilli slits,small ginger slits, and curry leaves and switch off after it is done.Then add the  prepared seasoning along with haldhi and salt to the curds ,mix well and keep it aside covered..
Meanwhile, wash  soaked urad daal well ,drain and grind into a coarse paste using very less water..add salt ,mix well and keep it aside..
Side by side heat oil in a pan for deep frying..now make vadas with a wet hand and fry vadas in the oil,by dropping slowly in to the oil one by one..At a time 3 to 4 vadas can be fried..after they attain gold colour (by medium frying)take them off and place in a bowl of  cold water..after 3 to 4 minutes  remove from water and place them   in the curds.. Likewise repeat the proceedure of dropping vadas in oil,frying, then placing in cold water,and again dropping in curds..Garnish with chopped cilantro if interested..
The recipe is very tasty if the curds are fresh and done in a proper way..

Urad daal with skin was used by our elders,it is a hectic proceedure of washing and removing the skin,but the taste is tremendrous..But now a days due to lack of time we are using daal without skin..
This recipe was done by my sister Padma for her 2 chhota bakhras for Dassehra..