Aavadalu (Perugu Vada)

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This is a much-loved Andhra tiffin item. It is served at least once during weddings and other functions, as well as made at home during festivals. And sometimes, just for the sake of it! 🙂

Perugu Vada along with normal Vada

Perugu Vada along with normal Vada

Recently we decided to make it at home, just-for-the-sake being the reason! And that my parents were around, and we wanted to have something special for them.

The preparation for this particular needs a lot of planning, and cannot be made at the spur of the moment. There are 2 components for this dish: the vada and the curds/yoghurt.

The yoghurt needs to be sweet i.e. freshly set. Even a slight sourness would spoil the final result. So it is important to set the curds early in the morning, so that it’s ready by the time of making the vadas.

Ingredients:

Method:

  • Preparation for Vada:
    • Soak the urad dal for 3 hours, remove all water and then grind to a thick batter.
    • Add small amounts of water to help grinding, if needed.
    • Keep the batter for the vada refrigerated for a couple of hours before using. This will prevent the vadas from soaking too much oil.
  • Preparation of the yoghurt:
    • Add salt, turmeric, curry leaves, coriander, chopped ginger and green chillies and mix well
    • fry the tadka in 1tsp oil. Once the aavalu start popping, add to the yoghurt and set aside
  • Making the Vadas:
    • Heat a large wok with oil enough for deep-frying. Set to medium heat, and ensure the oil is well heated.
    • Keep a sheet of plastic (an empty milk packet will do) and a basin of water at hand
    • Make the sheet slightly wet by passing your wet hand over it.
    • Then take a small amount of vada batter and spread into a circle over the wet patch
    • Be careful that your hand is wet at all times, but that you are not adding more water to the batter.
    • Gently lift the sheet and transfer the flat circle of vada batter onto your hand, and transfer to the oil.
      • This is the difficult part, and comes only with practice.
    • Fry till nicely brown-ed and removed from the oil into a basin for cooling.
    • transfer to yoghurt when cooled and turn over so that it is coated with yoghurt properly.

Set aside when done for a few hours. Once the yoghurt seeps into the vadas, the taste of the dish will get enhanced.

This can be had as a snack or dinner, or as a side dish for lunch. Very versatile indeed! 🙂

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