1/2teaspoonRed Chilli powder optional for decoration
1/2 cupKara Boondioptional for decoration
Instructions
Soak urad dal in enough water for 3 hours.
Grind to a thick consistency along with green chilli, ginger, salt and water.
Heat oil in a kadai, shape the dough and deep fry to make vadai. Keep this aside to cool a bit.
Now soak the cooked vadai in warm milk for 15 minutes.
Whisk together curd and salt in a bowl and keep it ready.
Heat oil in a kadai and temper with mustard, split balck gram, cumin seeds and curry leaves. Sprinkle asafoetida and add this tempering to the whisked curd mix.
Now squeeze the vadai that has been soaking in milk and add it to the curd mix.
Let it soak for 30 minutes. Serve chilled or at room temperature.
Just before serving garnish with grated carrot, coriander curry leaves and if you like to decorate... sprinkle red chili powder and top it with Kara Boondi!