Mor Kuzhambu with vadai is such a tasty and delicious curd based dish that we love at home. This mor kuzhambu is even more special as it's made with black urad dal. Black urad dal is protein rich and extremely good for growing adolescent girls and pregnant women.
Ingredients
For the vadai
- Black Urad dal - 1/2 cup
- Rice flour - 2 tbsp
- Ginger - 1 small piece
- Green chilles - 2
- Cumin seeds - 2 tbsp
- Onion - 1
- Coriander leaves - handful
- Salt - 1/2 tsp
For the mor kuzhambu
- Coconut- 1/2 cup
- Curd - 1 cup
- Ginger - 1 inch piece
- Shallots - 3
- Green chillies - 4
- Cumin seeds - 1 tsp
- Toor dal - 1 tbsp
- Turmeric powder - 1 tsp
- Salt
- Water
- Oil - 2 tbsp
- Mustard seeds - 1/2 tsp
- Urad dal - 1/4 tsp
- Red chillies -2
- Hing
- Curry leaves
Method
Before we make the mor kuzhambu, let's make the vadai first.
1. To make the vadai, wash and soak the black urad dal for 6-7 hours.
2. Then drain the urad dal and add it to a medium sized mixee jar.
3. Add ginger, green chillies, cumin seeds and salt. Sprinkle little water and grind to a smooth batter. Do not add too much water, the batter should be thick.
4. Transfer the batter to a bowl and add chopped onions, rice flour and coriander leaves. Mix well.
5. Heat oil to deep fry. Make small vadai or pakoras and fry in medium flame till it's well cooked. Black urad dal takes longer to cook, so keep the flow slow and cook till it's golden brown.
Now let's make the mor kuzhambu
6. In a small mixee jar, add the coconut, ginger, shallots, green chilles, cumin seeds, toor dal. Add little water and grind to smooth paste. Transfer to a saucepan.
7. To this add about a cup of beaten curd. Whisk well.
8. Add turmeric powder, salt and 1/2 cup more water and whisk well.
9. Place the saucepan on the stove and heat lightly. Then add the vadai and switch off flame.
10. In another small tempering pan, heat oil, add mustard seeds, urad dal, red chilles, hing and curry leaves. Add this to the saucepan and mix well.
11. Let the vadai soak in the kuzhambu for 2 hours and then the vadai mor kuzhambu is ready.
Notes
1. You can grind vadai batter in a wet grinder too but for this small amount, mixee is more than enough.
2. Adding rice flour gives crispy vadai. If you don't want to add rice flour, you can add 2 tbsp rice while soaking urad dal.
3. Watch the video to understand better.
STEP BY STEP PICTURES
Before we make the mor kuzhambu, let's make the vadai first.
1. To make the vadai, wash and soak the black urad dal for 6-7 hours.
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3. Add ginger, green chillies, cumin seeds and salt. Sprinkle little water and grind to a smooth batter. Do not add too much water, the batter should be thick.
4. Transfer the batter to a bowl and add chopped onions, rice flour and coriander leaves. Mix well.
5. Heat oil to deep fry. Make small vadai or pakoras and fry in medium flame till it's well cooked.
Now let's make the mor kuzhambu
6. In a small mixee jar, add the coconut, ginger, shallots, green chilles, cumin seeds, toor dal. Add little water and grind to smooth paste. Transfer to a saucepan.
7. To this add about a cup of beaten curd. Whisk well.
8. Add turmeric powder, salt and 1/2 cup more water and whisk well.
9. Place the saucepan on the stove and heat lightly. Then add the vadai and switch off flame.
10. In another small tempering pan, heat oil, add mustard seeds, urad dal, red chilles, hing and curry leaves. Add this to the saucepan and mix well.
11. Let the vadai soak in the kuzhambu for 2 hours and then the vadai mor kuzhambu is ready.
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Until next time,
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