Vadai-Morekuzhambu

#VadaiMorekuzhambu : Commonly morekuzhambu is prepared with select vegetables only. But on some special occasion it can be prepared with ulundhu vadai. masaal vadai or vazhaipoo vadai. Vadai is prepared separately and then transferred into prepared morekuzhambu. Vadai has to be shaped like a small ball instead of flat shape and fried in oil.
Here I am going to present the method of preparing morekuzhambu with ulundhu vadai .

This morekuzhambu has to be prepared in three steps.

1.Preparing vadai 
2.Preparing morekuzhambu
3.Soaking prepared vadai in morekuzhambu and tempering

It has to be planned well in advance as lentils for vadai has to be soaked in water for 2 hours.

1. Preparing Vadai :

Ingredients :
1/3 cup	Black gram [ Urad dhal ]
1 small size	Onion, chop nicely
1 or 2	Green chilly, finely chop
8 - 10	Curry leaves, chop nicely
1 Tsp	Coriander leaves chopped nicely
1/2 Tsp	Salt [ Adjust ]

Soak black gram in water after washing well for 2 hours or scoop out some black gram batter while grinding for idli as explained @ ulundhu vadai. 
Drain the soaked water completely from the black gram.
Grind the soaked black gram without adding water.
Add few drops of water at regular interval and grind into a fluffy batter.
If batter becomes little watery add 1 Tsp of rawa and 1 Tsp of rice flour.
Now transfer into a bowl and add other given ingredients.
Shape like a small pakoda and fry them in oil.
Transfer on to a plate lined with tissue paper.
Keep the prepared vadai aside .

Here comes the method of preparing morekuzhambu.

2 . Preparing Morekuzhambu :

Ingredients :
1 cup	Curd
small piece	Ginger
1/4 Tsp	Turmeric powder
1 Tsp	Salt [ Adjust ]
For masala :
3 Tsp	Grated Coconut
1 Tsp	Gram dhal
1/2 Tsp	Raw Rice
1 Tsp	Cumin seeds
1/2 Tsp	Coriander seeds
4 or 5	Black pepper
2 Cloves	Garlic
4 or 5	small Onion or
1 small size	Onion
1 or 2	Green chilly
1 or 2	Red chilly
small piece	Ginger
1/4 Tsp	Salt [ adjust ]
To Temper :
1/2 Tsp	Mustard seeds
1/2 Tsp	Cumin seeds
1 Tsp	Urad dhal
1/4 Tsp	asafoetida powder
1	Red chilly, break into pieces
10	Curry leaves

Coriander leaves to garnish.

Method :
Soak gram dhal and raw rice half an hour before starting to prepare morekuzhambu.

Beat curd with a ladle or spoon to make it smooth.
Add smashed ginger piece and keep aside.

Take all the ingredients for masala in a mixer grinder jar and grind without adding water.

Then add water and grind into a fine paste.

Transfer the prepared paste into a vessel.

Wash the mixer grinder jar with 1/2 cup of water and transfer into the same vessel.

Add 3/4 - 1 cup of water into the same vessel.

Add turmeric powder and salt.

Heat over a medium flame and allow to simmer for 5 minutes or until its raw smell goes off.

Now completely reduce the flame and then add beaten curd.

Allow to simmer for 5 minutes or until masala and curd blend together.

Adjust salt and add some chopped coriander leaves.

3. Soaking and tempering :
Turn off the stove and add prepared vadai into the hot morekuzhambu.
Transfer into a serving bowl.

Keep a kadai with oil on a slow flame.
When the oil becomes hot crakle mustard seeds.
Then add cumin and then chilly pieces.
Now add urad dhal.
Add curry leaves and asafotida after urad dhal turns golden color.
Pour tempered ingredients over more kuzhambu.
Garnish with chopped coriander leaves.

Allow to rest for 5 to 10 minutes.
Tasty tasty vadai morekuzhambu is ready to taste.

Mix dhal [ paruppu ] with hot rice adding 1/2 tsp of ghee and enjoy it with vadai morekuzhambu.
Vadai morekuzhambu can also be mixed with rice and eaten with any dry curry or  vegetable stir fry of your choice.






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Suraikkai Morekuzhambu	vendakkai Morekuzhambu	Aviyal
kadappa	vazhaipoo kuzhambu

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