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Curd Keema Vada

Curd Keema Vada
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Curd Keema Vada Recipe, How To Make Curd Keema Vada Recipe

It is a non vegetarian chaat recipe made with mutton keema and yogurt.

Dahi vada is a preferred Indian snack which are often made during the festive season. Dahi refers yogurt and vada is fried dumpling. They're lentil dumplings which are deep-fried are dunked in creamy yogurt after which topped with sweet chutney and spices. The terms dahi vada and dahi bhalle in many cases are used interchangeably all over the country.

 

Generally, dahi vadas are urad dal delicious balls that are smothered... Read More..

About Recipe

How to make Curd Keema Vada

(59 ratings)
0 reviews so far
Prep time
20 mins
Cook time
20 mins
Total time
40 mins
Curd Keema Vada
Author : Vahchef
Main Ingredient : Curd/Yogurt
Servings : 2 persons
Published date : November 19, 2016


Ingredients used in Curd Keema Vada
• Mutton keema - 250 grams.
• Curd - 250 ml.
• Salt - to taste.
• Turmeric powder - 1/2 tea spoon.
• Red chilly powder - 1 tablespoon.
• Ginger garlic paste - 1 tablespoon.
• Coriander leaves - 1 bunch.
• Onions - 2 numbers.
• Rose water - 1 tablespoon.
• Oil - 2 teaspoons.
• Garam masala - 1 tea spoon.
Method:
  • In a mixie jar add keema, salt, red chilly powder, ginger garlic paste, garam masala and then grind it coarsely take into a bowl.
  • To it add coriander leaves and mix it to make vadas.
  • Now deep fry them in hot oil and keep it aside in a bowl.
  • Garnish the vadas with beaten curd, coriander leaves, chilly powder, salt, garam masala, rose water and serve directly or with biryani rice.





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Articles


Dahi vada is a preferred Indian snack which are often made during the festive season. Dahi refers yogurt and vada is fried dumpling. They're lentil dumplings which are deep-fried are dunked in creamy yogurt after which topped with sweet chutney and spices. The terms dahi vada and dahi bhalle in many cases are used interchangeably all over the country.

 

Generally, dahi vadas are urad dal delicious balls that are smothered with creamy fresh curds and sprinkled with spices like chili powder, cumin powder, chaat masala or black salt and liberally doused having a tangy-sweet tamarind chutney. It's also known as   Perugu garellu in Telugu and Thayir vada in Tamil and prepared on the very same type of soaking the black gram lentil vadas in well beaten curd plus a seasoning of mustard seeds, black gram dal, curry leaves, dry red chilies, asafetida (hing) is spread over it. Dahi Vada is utterly lip smacking snack and since you have a bite, the softness of the vada with yoghurt melt-in-the-mouth, delicious vada, it effects  you'll an array of different tastes that tickle your taste buds, whetting your cravings for much more.

 

To maintain the deep-fried vadas soft you can first place them in water after which squeeze from the water and move it to thick beaten yogurt. For the best outcomes, the vadas need to soak for around an hour or two before serving. Sweeter dahi is chosen in some places of India, particularly in Maharashtra and Gujarat, even though the garnishing is still same. In Gujarat a mix of cilantro and tamarind chutneys are frequently used as garnish along with those mentioned previously. You may also mix cumin seeds, cut green chilies and cilantro leaves. Mix them to the beaten yoghurt. This would provide a good delicious taste to the yoghurt.

 

To make soft and fluffy vadas, use best quality dal and make batter by using very little water. Beat the batter properly to fermented and deep fry vada on medium hot oil. It's understandable that the lentils ground in the stone grinder provide the finest mixture for good vadas

 

Dahi Bhalla and Dahi Vada are type of alternatives to one another. The fundamental recipe is very similar, with a few small adjustments to the toppings included. Dahi vada is just - Vadas in yoghurt with a bit of chutneys and spices on the top. Lots of people also love to include a small amount of sugar in the yoghurt.



 

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