A - Aavada /Dahi Vada - Andhra Style

Aavada is a traditional Andhra Dish where Urad dal Vada is soaked in Majjiga Charu/Pulusu which is tempered and spiced yogurt/curd. 

We are starting mega marathon this month 26 days, 26 recipes and every day, the letter of the food changes A-Z. I chose Andhra Cuisine for the entire month. 

So, here's my first day with Avada a dish which is loved by entire family. 

Preparation Time: 10 minutes 

Dal Soaking Time: 5-6 hours

Blending Time: 10 minutes 

Cook Time: 2 minutes per batch 

Avada Soaking Time : 3-4 hours

Serves: 5-6

Ingredients:

For Vada:

Urad Dal with skin/pottu Minappappu: 2 cups

Green Chilies: 6-8 chopped 

Ginger : 2" piece chopped 

Salt to taste

For Spiced Yogurt/Curd  or Majjiga Charu:

Yogurt/Curd: 4 cups

Onion : 1 large cut in half and sliced

Green chilies: 10 cut in half

Ginger: 2" piece 

Garlic: 5 cloves 

Turmeric: 1 teaspoon 

Curry leaves: 2 sprigs

For tempering:

Dry red chilies: 3 

Minappappu/Urad dal : 2 teaspoons 

Jeera/ Cumin Seeds : 1 teaspoon 

Aavalu/Mustard Seeds : 1 teaspoon 

Method:

Soak the dal for 5-6 hours, then wash and rinse well to get all the skin off.

Add Ginger, green chili pieces and grind into a fine batter. Add very little water. Add salt and mix well once done.

Take the yogurt in a large bowl, add turmeric and onions, mix well. 

Take green chilies, ginger and a pinch of salt in a small blender or mortar and pestle and make a rough paste.

Heat 2 teaspoons of oil for tempering, add all the ingredients listed and fry for 1 minute until the seeds are golden and the mustard seeds splatter. Add the green chilli paste, chopped garlic and fry for 1 minute. 

Add this to yogurt and mix well. Crush the red chilies into pieces for better flavor.

Heat oil for deep frying, take a large lemon size ball and make Vada shape on a plastic sheet or a paper. Add 3-4 vadas to the oil and fry them in batches.

Once they are golden brown, take the Vada, drop it into a bowl of water. After 1 minute, Gently squeeze the vadas by placing them between your palms and drop into yogurt.

Let them soak the yogurt and spices for 3-4 hours before serving. Refrigerate the leftovers for 2-3 days.

Day 1


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

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