Perugu Garelu | Aavadalu | Thayir Vadai (South Indian Dahi Wada)

Perugu Garelu | Aavadalu | Thayir Vada | South Indian Style Dahi Wada
Perugu Garelu | Aavadalu | Thayir Vada | South Indian Style Dahi Wada

Perugu Garelu (also called Aavadalu in Telugu and Thayir Vadai in Tamil) is the South Indian version of Dahi Wada. It tends to be savoury as opposed to the sweet version served in North India. And I absolutely love this savoury South Indian Dahi Wada.

Garelu are a must for any festival and we often have several vadas left over. I use these to make Perugu Garelu!

What I like even more than the Perugu Garelu is the leftover dahi. It has a taste of its own and the fight in our home is always for the leftover spiced dahi.

Here is the recipe for crisp Garelu or Medu Vada.

Perugu Garelu | Aavadalu | Thayir Vadai (South Indian Dahi Wada)

Makes: 8

Time: 10 Minutes (with Garelu or Ulundu Vada already made)

Ingredients

  1. Garelu, Medu Vada, Ulundu Vadai – 8
  2. Perugu or Dahi – 3 Cups
  3. Minapappu or Udad Dal – 1 tbsp
  4. Avalu or Rai – 1 tsp
  5. Jeelakarra or Jeera – 1 tsp
  6. Yendu Mirapakaya or Dried Red Chillies – 4
  7. Pasupu or Haldi – 1/4 tsp
  8. Karivepaku or Kadipatta – 8
  9. Oil – 1 tbsp
  10. Salt to Taste

Method

  1. Beat the dahi well till it is smooth.
  2. Add 1 cup of water and salt to the dahi.
  3. Mix well.
  4. In a ladle, heat the oil.
  5. Add the rai seeds and wait till they splutter.
  6. Add the udad dal and fry till it is light golden brown.
  7. Add the jeera and stir-fry for a few seconds.
  8. Turn off the heat.
  9. Add split red chillies, curry leaves, and turmeric.
  10. Mix and let it sit for a few seconds.
  11. Add the tempering to the dahi and mix well.
  12. Add the vadas to the dahi.
  13. Let the vadas soak in the dahi for at least 1 hour.
  14. Enjoy the Perugu Garelu | Aavadalu | Thayir Vada.

20 thoughts on “Perugu Garelu | Aavadalu | Thayir Vadai (South Indian Dahi Wada)

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  3. I love this! The soft, spongy vadas soaked in curd is perfect joy! I always order them in restaurants as making it at home is too tedious and vadas don't last to be dunked in curd.
  4. These look amazing. I make a vada, but uncooked, just soaked and then made into balls covered with dahi and spices. I have also seen versions where the vada is fried once formed into a ball. So I am intrigued by this version which is totally new to me.

Hey! I would love to hear your thoughts and suggestions. Do leave me a comment.