Mor kuzhambu with Vadai | Medhu Vadai Mor Kuzhambu | Buttermilk Kuzhambu

Vadai Mor kuzhambu is one of the tasty and yummy recipes best suited for summer season. The medhu vadai's are soaked in buttermilk kuzhambu and the absorbed vadas are more delicious in taste. You can also soak bondas using the same method.  Mor Kuzhambu is an perfect side dish for Kaara Adai Dosa.

Click here to view more Traditional Lunch recipes

Ingredients for making Traditional Vadai Mor kuzhambu

Medu Vada - 5 nos.

Onion – 1 medium sized

Curd – 2 cups

To soak and grind

Raw rice - 1tbsp.

Toor dal - 1 tbsp.

Gram dal - 1 tbsp.

To grind

Green chillies - 4

Grated coconut - 2 tbsp

Cumin seeds - 1 tsp.

Small onions - 5 nos.

To Season

Coconut oil - 1 tsp

Red chillies - 2

Mustard seed - 1 tsp

A sprig of Curry leaves

Procedure for making Medu Vada

For making the Medhu vadai's just click the below link:

Spongy Fluffy Medhu Vadai

Soft spongy Bonda

Procedure for making Mor kuzhambu

1. Soak the ingredients given under to soak for 1 hour and to form a paste in a mixie.

2. Beat the curd with a whipper, add water, salt and turmeric powder and set aside.

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

4.  Add the ground dal mixture with the required amount of salt.

5. When everything starts to boil, add the beaten curd and the ground coconut mixture. Switch off the flame and mix well.

6. Soak the vada's in hot water for a minute and then add this to the mor kuzhambu. Make sure that you add the vada's when the mor kuzhambu is hot or else the vada will not absorb the kuzhambu. Wait for atleast 15 minutes for the vada's to absorb the kuzhambu.

7. Garnish with coriander leaves.

Enjoy this Traditional Thayir Vadai Mor kuzhambu with white rice and vegetable varuval.