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)
Time: 10 Minutes (with Garelu or Ulundu Vada already made)
- Garelu, Medu Vada, Ulundu Vadai – 8
- Perugu or Dahi – 3 Cups
- Minapappu or Udad Dal – 1 tbsp
- Avalu or Rai – 1 tsp
- Jeelakarra or Jeera – 1 tsp
- Yendu Mirapakaya or Dried Red Chillies – 4
- Pasupu or Haldi – 1/4 tsp
- Karivepaku or Kadipatta – 8
- Oil – 1 tbsp
- Salt to Taste
- Beat the dahi well till it is smooth.
- Add 1 cup of water and salt to the dahi.
- Mix well.
- In a ladle, heat the oil.
- Add the rai seeds and wait till they splutter.
- Add the udad dal and fry till it is light golden brown.
- Add the jeera and stir-fry for a few seconds.
- Turn off the heat.
- Add split red chillies, curry leaves, and turmeric.
- Mix and let it sit for a few seconds.
- Add the tempering to the dahi and mix well.
- Add the vadas to the dahi.
- Let the vadas soak in the dahi for at least 1 hour.
- Enjoy the Perugu Garelu | Aavadalu | Thayir Vada.
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