Thair Vadae

Thair Vadae
Ingredients:

• 10+ Vadaes (see Uddina Vadae post)
• 2 or 3 cups of yogurt (home made or store bought) or butter milk
• 2 tbs of freshly grated coconut (optional)
• 1 tbs cilantro finely copped (optional)
• 2 green chilies finely chopped or 2 red dry chilies crushed(optional)
• 1/2 tsp salt
• 1 tsp mustard seeds
• 1 pinch hingh(optional)
• 1 pinch of turmeric (optional)
• 1 tbs oil

Method: Mix/churn/whip yogurt for a couple minutes with a little water to make it into the consistency of buttermilk or use plain butter milk. Add salt, cilantro, coconut to the buttermilk. Season, by heating oil in a small shallow dish and splattering mustard seeds. Add the hing, turmeric and the green or crushed chilies. Swish it all around for a minute or two and add the contents to the buttermilk. Combine everything and set aside.
Makes vadaes per the Uddina Vadae post. After removing from the hot oil, place the vadaes directly into the buttermilk. Remove the vadaes from the buttermilk , after they seem to have softened and lay them in a serving dish in a single layer.
Cooking Tips: Vadaes soak within 5 to 10 minutes. The first batch of vadaes will be ready to be removed from the buttermilk by the time the second batch of vadaes are cooked. The vadaes will become too mushy, if they are let to soak in buttermilk for too long. You can add a couple tbs of grated cucumbers or carrots to give a different flavor to the buttermilk. Can also grind 1/2 tsp of mustard seeds with 2 tbs of coconut and add to the buttermilk to give a twist in taste .
Serving tips: Sprinkle kara boondi just before serving.