Ingredients–

For Vadas –

• 1 cup urad dal (split black gram lentil) soaked overnight and ground to a smooth paste of medium thick consistency adding very little water
• 1 green chilli, finely chopped
• 1/2” piece of ginger, finely chopped
• 1 tsp cumin seeds
• 1/4 tsp asafoetida powder
• Salt to taste
• Oil for deep frying
• 2 cups of thick curd well whisked with 3 tsp sugar and salt
• 1 tsp cumin powder
• 1 tsp red chilli powder
• Chopped coriander leaves for garnish

For Tamarind Chutney–

• 1/2 cup seedless tamarind, tightly packed
• 1 3/4 cups water
• 1/2 tsp cumin seeds
• 1/2 tsp ginger powder
• 1/4 tsp red chilli powder
• A pinch of asafoetida powder
• 1/2 cup chopped jaggery or as required
• Salt to taste
• 1 tsp oil

Method –

For Vadas –

1. Add chilies, ginger, cumin seeds , asafoetida powder and salt to the ground batter
2. Whisk the batter for about 5 minutes
3. In the meantime, heat a big bowl of water and keep aside
4. Heat oil for deep frying in a large wok
5. When the oil is medium hot, pick up small balls of batter with fingers and drop it into the hot oil
6. Turn it only after it becomes light golden from the base and sides
7. Fry the vadas till it becomes golden and crisp
8. Take out the vadas from the wok and immerse them into the hot water immediately. Let it soak for about 20 minutes
9. Take each vada and flatten them between palms to remove excess water
10. Place these vadas in the serving bowl
11. Pour half of the curd over the vadas. Let the vadas absorb the curd for about 30 minutes
12. Before serving, pour the remaining curd over the vadas. If required, add more curd
13. Sprinkle the red chilli powder and the cumin powder
14. Top with tamarind chutney
15. Garnish with chopped coriander leaves

For Tamarind Chutney–

1. Soak tamarind in water for about 4-5 hours
2. Squeeze the pulp of the tamarind. Strain the pulp and keep aside
3. Heat oil in a small pan
4. Lower the flame, add cumin seeds and let them crackle
5. Add ginger powder, red chilli powder and asafoetida powder
6. Add the strained tamarind pulp
7. Cook for 2-3 minutes
8. Add the jaggery and salt and cook for 4-5 minutes till the mixture thickens