Step-by-Step Instructions

1. 1.Heat Oil for Frying

   Pour enough groundnut oil into a deep pan or kadai for deep frying the vadas. Heat the oil over medium flame.

2. 2.Deep Fry Vadas

   Carefully drop the prepared urad dal vadas into the hot oil. Deep fry them on a medium flame until they turn golden brown and crispy on all sides. Use a slotted spoon to turn them as needed to ensure even cooking.

3. 3.Soak Vadas in Hot Water

   Once fried, remove the vadas from the oil using a slotted spoon and immediately transfer them to a bowl of hot water. Let them soak for 10 minutes to soften.

4. 4.Drain Excess Water

   After 10 minutes, gently press each vada between your palms to drain out the excess water. Set the softened vadas aside on a plate.

5. 5.Prepare Curd Mixture

   In a large bowl, add 3 cups of dahi (curd). Add 1 cup of water, 1 tablespoon of sugar, and salt to taste. Whisk the mixture well until smooth and all ingredients are combined.

6. 6.Prepare Tempering

   Heat 1 tablespoon of groundnut oil in a small tempering pan. Add 1 teaspoon of mustard seeds and let them splutter. Then, add 1 sprig of curry leaves and fry for a few seconds until aromatic.

7. 7.Add Tempering to Curd

   Pour the hot tempering mixture into the prepared curd mixture. Mix well to incorporate the flavors.

8. 8.Combine Vadas and Curd

   Gently drop the softened vadas into the seasoned curd mixture. Ensure all vadas are submerged and coated with the curd. Refrigerate for at least 1 hour to allow the vadas to fully absorb the curd and chill.

9. 9.Garnish and Serve

   Before serving, garnish the Thayir Vada with fresh coriander leaves and a sprinkle of boondis. Serve chilled.