Tuesday, July 12, 2016

Morkuzhambu Vadai - Fried Lentil Patties Soaked In Yogurt Gravy

MORKUZHAMBU VADAI
Morkuzhambu (Curd/yogurt gravy) and Ama Vadais (Deep fried Bengal gram patties) are two of the indispensable dishes in all  festival menus. Soaking some of the Vadais in Morkuzhambu has been an age old practice in almost all South Indian homes. Since Morkuzhambu Vadai has been our family favourite, the number of Vadais prepared during festivals were always two or even threefold! One portion of the Vadais were soaked in Morkuzhambu to be served during the feast. The other portion were served as they were. A third portion of Vadais  were reserved to be used as coffee time/tea time snacks!  Here is a recipe for  Morkuzhambu Vadai starting from scratch. Since this post is exclusively about preparing Morkuzhambu Vadai  I have used three lentils instead of the customary Bengal gram dal to prepare the Vadais.


INGREDIENTS FOR THE VADAI
Bengal gram dal/Chana dal - 1 cup
Split pigeon peas/Tuvar dal- 1 cup
Black gram dal /Urad dal - 1 cup
Red chillies - 6
Fresh ginger - 1 big piece
Curry leaves - 1 fistful
Asafoetida - 1 pinch
Fresh coconut gratings - 1/2 cup
Cumin seeds - 1 tsp
Salt - 1 tsp
Oil - for frying
METHOD 
1. Soak the three dals and red chillies for one hour.
2. Drain and grind them coarsely with ginger, salt and asafoetida without adding water.
3. Add curry leaves and run the mixer for a few more seconds.
4. Add fresh coconut gratings and blend for another two seconds.
5. Mix in the cumin seeds. 
Now the Vadai batter is ready to be fried.
INGREDIENTS FOR THE MORKUZHAMBU
BLEND TOGETHER AND KEEP ASIDE -
Yogurt/Curds - 2 cups
Water - 1 cup
Salt - 3/4 tsp
Rice flour - 1 tsp
Turmeric powder - 1 pinch
SOAK -
Coriander seeds - 1tbsp
Cumin seeds - 1 tsp
Chana dal -  1 tbsp
Fenugreek seeds - 1/4 tsp
GRIND THE SOAKED INGREDIENTS WITH
Green chillies / red chillies - 2
 Fresh coconut gratings - 2 tbsps
FOR SEASONING -
Sesame oil - 1 tsp
Mustard seeds - 1/4 tsp
Broken Red chillies - 2
TO MAKE THE MORKUZHAMBU 
1. Blend the curd mixture and the ground paste together.
2. Heat sesame oil and splutter mustard seeds.
3. Add broken red chillies and fry till they become crisp.


4. Add the seasoning to the Morkuzhambu mix.
5. Garnish with chopped coriander leaves.
TO MAKE MORKUZHAMBU VADAIS
1. Heat oil in a kadai.
2. Put the vessel containing the Morkuzhambu mix on the second burner on low flame.
3. Take small balls of Vadai batter and pat them into small Vadais.
4. Gently slip them one by one into the hot oil.
5. Cook till the Vadais become golden brown in colour flipping now and then.
6. When done drain the Vadais using a perforated ladle.
7. Add the drained Vadais to the Morkuzhambu and stir.


8. Fry all the Vadais batch by batch and drop them into the still cooking Morkuzhambu.
9. When the Morkuzhambu is about to boil over switch off flame.


Enjoy the flavoursome MORKUZHAMBU VADAIS as they are OR  relish with steaming hot rice. 

 

Morkuzhambu Vadai or Vadai Morkuzhambu is an excellent side dish to go with Puliogare and Vangibath.

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