Aaavadalu…… these are a must when ever I make Garelu. Also called the Perugu garelu…………these urad dal fritters soaked in beaten curds tastes heavenly. Usually served chill, this traditional recipe is a favorite of many Indians. These are some what similar to the Dahi Vada of North India. The procedure for both Aavadalu and dahi vada is same, except the seasoning given to the curd varies.
INGREDIENTS
- Urad dal 1+1/2 cups
- Green chilies 3
- Ginger 1 inch piece
- Salt to taste
- Curd 2 cups
- Turmeric a pinch
- Oil 1 tsp
- Urad wash 1/2 tsp
- Mustard seeds 1/4 tsp
- Red chilies 2
- Curry leaves 5-6
- Cilantro 2 sprigs
- Carrot 1 small
- Oil for making garelu
Soak the urad dal and grind along with ginger and green chilies. Make the vadas. See my Garelu recipe for detailed procedure for making vadas.
In a large bowl add the curd and a half cup of water. Beat the curd until smooth. Add the salt and turmeric.
Heat a table spoon of oil, add the urad wash, mustard, red chilies, curry leaves. When the tadka is done add it to the curd. Mix well.
Soak the garelu in the curd for at least 2 hours.
Serve with grated carrot and chopped cilantro on the top.
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