Curd vadai

Name: Curd vadai (Lentil patties with coconut curd)
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Yield: Makes about 24
Cuisine: Sri Lankan
Ingredients: vegetable oil, for deep-frying; 2 dried red chillies, broken in half; coriander (cilantro) leaves, to garnish; 50 g (1¾ oz/⅔ cup) fresh grated coconut; ½ pinch of asafoetida; 1 small knob of fresh ginger, peeled and chopped; 5 Indian green chillies, chopped; 1 tablespoon ghee; 10 fresh curry leaves, chopped; 2 teaspoons brown mustard seeds; 1 teaspoon cumin seeds; iced water (optional); 250 g (9 oz) white urad dhal (hulled dried black lentils); ¼ bunch coriander (cilantro), leaves chopped; 250 g (9 oz) Greek-style yoghurt; 150 ml (5 fl oz) milk; ½ teaspoon asafoetida

Lentil patties with coconut curd

Preparation info

Makes about
24

Difficulty
Medium
Ready in
35 min

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

Another great street-food snack, these delicious lentil patties, or vadai, also look great served up at home as a starter, or even piled on a platter for everyone to share.

Ingredients

vegetable oil, for deep-frying
coriander (cilantro) leaves, to garnish

Asia
Sri Lanka
Snack
Starter
Vegetarian
Gluten-free
Spicy

Method

For the vadai, soak the lentils in 500 ml (17 fl oz/2 cups) water for 2 hours.

Drain and place in a ble