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Masala Vadai Mor Kuzhambu | Masala Vadai soaked in Mor Kuzhambu

Mor kuzhambu is one of the tasty and yummy recipes made using vegetables like white pumpkin, chow chow, lady's finger, etc. Here I have shared you the traditional Mor Kuzhambu in which instead of the vegetables we soak Masala Vadai. The vadai's are soaked in mor kuzhambu and the absorbed vadas are more tasty. 

Masala Vadai Mor Kuzhambu

Ingredients for making Traditional Masala Vadai Mor kuzhambu

Ingredients needed for making Masala Vada

To grind

Chana dal / kadalaiparuppu - 1 cup
Red chillies - 6
Garlic cloves - 10 nos.
A sprig of curry leaves
Fennel seeds - 1 tsp.

Other ingredients

Oil for frying
Onion – 1 medium sized
Green chillies - 2 nos.
Coriander leaves - A handful
Chopped Pudina - A handful
Ginger - 1/2 inch
Apinch of hing
Salt as needed.

Procedure for making Masala Vada

1. Soak the ingredients needed for making masala vada in water for 2 hours. 

2. Drain the water and grind it to a coarse paste.

3. Add the chopped onions, coriander leaves, green chillies, hing, ginger, Pudina leaves, salt and mix well.

4. Heat oil in a kadai and when the oil is hot pat them into small vadas and drop in oil. Always fry in medium flame and fry till it becomes golden brown.

Click here to view the recipe for Tea Kadai Masala Vadai

Masala Vadai

Ingredients needed for making Mor Kuzhambu

Curd – 2 cups
Coconut oil - 1 tsp
Red chillies - 4
Green chillies - 1 
Cumin seeds - 1/2 tsp.
Mustard seed - 1 tsp
A sprig of Curry leaves

To grind

Green chillies - 4
Grated coconut - 1/2 cup
Cumin seeds - 1 tsp.
Toor dal (soaked for 30 mins in water) - 1 1/2 tbsp.

Procedure for making Masal Vadai Mor kuzhambu

1. Soak the Toor dal for 30 minutes in water and grind with the remaining ingredients given under to grind to form a paste in a mixie.

2. Beat the curd with a whipper to a smooth paste and set aside.

3. Heat coconut oil in the kadai allow the mustard seeds to splutter, add cumin seeds, red chillies, green chillies and curry leaves,

4. Reduce the flame  to low and then add turmeric powder and the ground paste and saute for 1 minute.

5. Add the beaten curd and mix well with the required amount of salt and add a pinch of hing. Next add the curry leaves and switch off the flame when it just starts to boil.

6. Crumble one vadai and add to the Kuzhambu and then add the remaining vadas.

7. Garnish with coriander leaves.

Enjoy this Traditional Vadai Mor kuzhambu with white rice and potato fry.

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Click the below to view the recipe

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