Vadai Morkuzhambu recipe

Morkuzhambu is usually made with vegetables. Now for a change we can see how to make with vadai. You can add vadai bought in store as well.

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. -- For making morkozhambu --
    1. Curd or butter milk - 250 to 300 milliliter
    2. finely chopped tomato - 2
    3. Turmeric powder - 1 teaspoon (tsp.)
    4. Salt - as needed
  2. -- Grind to paste --
    1. Shredded coconut - 1 cup
    2. Soaked rice - 2 tablespoon (tbsp.)
    3. Ginger garlic paste - 1 teaspoon (tsp.)
    4. Asafoetida powder - a pinch
    5. Cumin seed - 2 tablespoon (tbsp.)
    6. Green chili - 4
  3. -- For making vadai --
    1. Soaked Black gram - 200 grams
    2. Finely chopped onion - 2
    3. Finely chopped green chili - 3
    4. Salt - to taste
    5. Oil - for deep fry

PREPARATION:

  1. Making Vadai
  2. -----------------
  3. Grind soaked black gram without water to batter by not adding water. To this batter add salt, onions, green chili and mix well.
  4. Heat oil in a pan for deep frying. Make balls out of the dough; fatten them and deep fry them to golden brown and keep it aside.
  5. Making Morkozhambu
  6. -----------------------
  7. Grind all the ingredients under the section "-- Grind to paste --" to fine thick paste by adding little water as possible. Add this paste to yogurt or curd with salt beat well.
  8. Heat oil in a pan add mustard seeds, split black gram. Once the mustard seeds stop spattering add tomato and sauté until they become mushy.
  9. Now add the curd mixture. Cook in simmer 5 minutes or until it starts to boil  (don't let it to boil too much).
  10. Now add the vadai’s and cook for another 3 to 4 minutes and serve.

NOTES:

  1. You can use vegetable like steamed ladies finger, steamed pumpkin instead of vadai for morkozhambu .



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