Pigeon Pea Fritters with a Yogurt-Tomato Sauce

Toram Paruppu Vadai

Preparation info

  • Makes about 25 Fritters (Serves

    10 to 12

    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

This combination of fritter and sauce, referred to as vadai-pachadi in Tamil-speaking kitchens, is an absolute must for weddings and auspicious religious functions. The yellow split peas, left whole but soaked until tender, provide a delicious crunch to these spicy fritters.


For the fritters

  • 1 cup oily or unoily skinned split yellow pigeon peas (toovar dal), picked over for stones
  • 3 or 4 red Thai or cayenne chiles, t


  1. Place the pigeon peas in a medium-size bowl. Fill the bowl halfway with water and rinse the peas by rubbing them between your fingertips. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now fill the bowl halfway with warm water and add the chiles to the peas. Allow the peas and chiles to soften by