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Kavitha Ravi

@Kavitha Ravi

Inactive

Posted: 17 years ago

#601

Caryn, you soak to get the soft spongy vada.
The vada goes straight to the water or light mooru as soon as it is fried. Only then it will get soaked well.
Try putting cold vada in thick curd, it will not get soaked. This is what I was taught.

Supree please give your version also. I might be wrong.
Thanks. Kavitha Ravi.

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kadhambari

@kadhambari

Inactive

Posted: 17 years ago

#602

Vow supree,my favourite Thayir Vada,looks yummyyyy.I also do same as kavi said,we used 2 take it little advance than usual vada & soak it in curd.

Kavi,thanx 4 salad.

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jenim

@jenim

Inactive

Posted: 17 years ago

#603

Supree -

Really amazing thayir vadai.
Yum yum..
I think they should add a "drool" emoticon, for people like me on this thread. Just so I can express it accurately, when I see food pics like this.

I counted and it looks like 2 doz thayir vadais in there. So did you make thayir with 1 gal whole milk, for this dish? Also did you add sour cream for the right consistency? I always suspect that the Indian restaurants serve pachidi and thayir vadai with at least a meager amount of sour cream mixed in.

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jenim

@jenim

Inactive

Posted: 17 years ago

#604

Kavitha -

While on the pachidi topic, I saw a picture of some rice dish you had posted not too long ago. More than the rice itself, it's the picture of the pachidi on the side, that was very inviting, to me. I'm a lover of all thayir things, you see.

You had the onions kind of coiled in the pachidi. No matter how thin and long, I slice my onions, I don't get the coily look. Do you use some special tool or is there a trick in how you slice 'em up?

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supree

@supree

Voyager

Posted: 17 years ago

#605

Thank you so much Kavi, Caryn & Kadhambari for the compliments on the Thayir Vadai! 😊

This item is one of my childhood favorites and am glad that my hubby too loves them! 😃 In fact this is one dish both my kids like it, at the same time! (touch wood... 😉😆 )

Anyway, as per the water soaking..., you are absolutely right Kavi!. This step is done to make the Vadas to turn into to spongy texture and that way the vadas will soak in the curd a lot quicker than the other way! You will get to enjoy soft Thayir vadai in less time!

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supree

@supree

Voyager

Posted: 17 years ago

#606

Jenim... Thanks for your sweet compliments on the vadas... (btw, there are more than 24 vadas... to say it correct, the number is 35! 😊 )

Anyhow to answer to your questions... No I did not add any sour cream in there... Just pure Indian styled Curd only! May be some restaurents do.. I'm not sure!

More ....
As many of us know, This is purely a South Indian version of Thayir Vadai. The same item is also well known in North and is called Dahi Vada/ballahs (meaning balls). In their version the tempering is done using cumin powder and chilli powder and in fact the Dahi vadas are served with Sweet & Sour Tamarind Chutney on top!! Quite interesting ..right?! Well, just wanted to share the little info I know about these yummy dish! 😊

Edited by supree - 17 years ago

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Kavitha Ravi

@Kavitha Ravi

Inactive

Posted: 17 years ago

#607

Jenim, there is no trick in that.
get a big red onion.
Cut it into half, then cut into semi circles
very finely. Add salt and let it rest.
The onions will ooze out the liquid and
become soft. Thats it jenim. Kavitha Ravi.

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supree

@supree

Voyager

Posted: 17 years ago

#608

Hi Kavi, I love Thai foods! Your Thai Coconut curry looks good!

Got one doubt though, what's 'galangal' paste ?! sorry I haven't heard about it before.

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Prema

@Caryn

Inactive

Posted: 17 years ago

#609

Supree

Galangal is a relative of ginger root. Also known as Thai ginger. Only it is harder than ginger and smell is strong and nice.

How come your payasam looks so nice and tasty on the photos, but I screwed up mine? 😳

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Kavitha Ravi

@Kavitha Ravi

Inactive

Posted: 17 years ago

#610

Thanks Supree for the payasam recipe.
I have cooked and taken picture of aval payasam.
I doubt I would have posted in the forum.
I am very forgetful at times.

Supree as Caryn said galanggal is used in Thai cooking and also in Malaysian cooking.

This is how the galanggal looks.

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