Preparing the Vada Batter

Wash the urad dal thoroughly and soak it in enough water for about 40 minutes.
After soaking, drain the water.

Transfer the soaked urad dal to a grinder. Add a little water at a time (2-3 times) and grind the dal to a smooth paste. The consistency should be thick, but smooth. Aim for about 80% smoothness.

Transfer the batter to a bowl. Mix in the chopped green chillies, ginger, and salt.

Frying the Vadas

Heat 500 ml oil in a deep-frying pan or kadai.

Once the oil is hot, carefully drop a little of the batter into the hot oil. If the batter is correct in consistency and taste, make a Vade shape by wetting your palms and dropping it into the oil.
Fry the vadas until they are golden brown on all sides. Ensure to turn them occasionally for even browning.

Once fried, remove the vadas from the oil and place them on paper towels to remove excess oil.

Soaking the Vadas

In a large bowl, mix 100 ml milk and 200 ml warm water.
Submerge the fried vadas into this milk-water mixture.
Let them soak for about 10 minutes. This process makes the vadas soft.
Gently press the vadas between your palms to remove excess liquid and place them on a flat serving plate.

Preparing the Curd

In a bowl, whisk the curd until smooth. Add a pinch of salt and mix well.
In a small pan, heat a little oil. Add the mustard seeds.
Once the mustard seeds start to splutter, add the cumin seeds (jeera), dry red chillies, and curry leaves.
Fry for a few seconds, and then pour this tempering over the whisked curd. Mix well.

Assembling the Curd Vada

Pour the tempered curd over the soaked vadas on the serving plate, ensuring they are fully covered in curd.
Optionally, you can sprinkle some red chilli powder, and roasted cumin powder, and drizzle tamarind chutney or mint chutney for added flavour.

Serve & Enjoy

Allow the vadas to sit for a while so they soak in the flavours of the curd.
Serve chilled and enjoy your delicious Curd Vada!

Note: Adjust the seasoning as per your taste preference.