Thayir Vadai

Urad dal fritters soaked in seasoned yogurt — freshly made medhu vadai (urad dal fritters, soft inside) soaked in warm water for two minutes to remove excess oil, squeezed gently, placed in a shallow bowl, and covered with thick, freshly set yogurt beaten smooth with salt, a pinch of sugar, and a small amount of tamarind water. The yogurt is poured generously until the vadai is submerged; decorated with a tempering of mustard seeds and curry leaves, a sprinkle of red chilli powder, and fresh coriander. The vadai must be soft-centred — only a properly made fluffy medhu vadai produces the right spongy, yogurt-saturated interior. The most popular Tamil festive-meal dessert-adjacent item; served as the penultimate course of a wedding feast just before payasam.