FOR THE VADA
Urad dal: 200 g (whole, skinless)
Ginger: 10 g (chopped)
Green chili: 1 (finely chopped)
Black peppercorns: 3 g (crushed)
Salt: 5 g
Neutral oil: for deep frying
Warm water: 2 l
FOR THE TEMPERED SWEET YOGURT
Fresh yogurt: 500 ml
Salt: 5 g
Sugar: 70 g
Mustard seeds: 5 g
Curry leaves: 10
Dry red chili: 1
Hing (asafoetida): pinch
Ghee: 5 ml
FOR THE POMEGRANATE REDUCTION
Pomegranate juice: 200 ml
Sugar: 20 g
TO GARNISH
Pink peppercorns
Fried curry leaves
At Kidilum in New York’s Flatiron District, chef Vinu Raveendran transforms this nostalgic South Indian dish into a refined, contemporary version while staying true to its essence. “Our version is lighter and airier, the yogurt that’s whipped using a siphon to create a mousse-like texture,” he says. The dish is enhanced with a pomegranate reduction for a burst of tart sweetness and a finish of pink peppercorns.
“Served chilled after the morning festivities, it brings a sense of comfort and calm amidst the vibrant energy of the day,” the chef says.
- Soak urad dal in water for 4–5 hours or overnight.
- Drain and grind into a smooth, thick batter, adding minimal water.
- Add chopped ginger, green chili, salt, and crushed peppercorns.
- Whisk the batter well to incorporate air—this helps make the vadas fluffy and light.
- Wet your hands, take small portions of batter, and shape into rounds.
- Deep-fry until golden and crisp, turning occasionally.
- Drain on absorbent paper.
- Place the fried vadas in warm water for 10–15 minutes to soften.
- Whisk the yogurt with sugar and salt until smooth. Strain through a fine sieve.
- Pour half of the yogurt mixture into a siphon, charge with 1 N₂O cartridge, and chill for at least 1 hour before use.
- Heat ghee in a small pan and add mustard seeds. Once they splutter, add curry leaves, dry red chili, and a pinch of hing.
- Pour this tempering over the remaining half of the yogurt mixture.
- Remove the vadas from the warm water and gently press between your palms to remove excess moisture.
- Soak them in the tempered sweet yogurt until well coated.
- Combine pomegranate juice and sugar in a pan.
- Simmer over low to medium heat until reduced by half and syrupy.
- Arrange the soaked vadas on a serving plate.
- Dispense the chilled yogurt espuma over and around the vadas using the siphon to create a cloud-like effect.
- Drizzle the pomegranate reduction around and on top.
- Finish with crushed pink peppercorns and fried curry leaves.
