Vada Mor-Kuzhambu:

Ingredients & Method for Medhu Vadai:

Urad dal 1 cup
Raw rice 1 fistful
Saggo powder 2 spoons
Rice flour 2 spoons
Salt
Whole Peppercorns 1 spoons
Ginger 2" size fienly chopped
Coconut 1/4 finely chopped
Asafoetida 1/4 spoon
Cumin seeds 1/2 spoon
Oil for deep frying.

Method:

Soak urad dal plus raw rice for about 30-45 minutes.

Now wet-grind this by adding very limited water. The batter should be
like a butter....so soft to touch. If you drop a spoon of batteer
in a water filled cup, the batter should settle down.

Now mix all the other above mentioned ingredients, except oil.

Heat oil in a deep frying pan. Maintain it over medium heat.

Wet you palm or a clean cloth. Now take a lemon sized batter
and pat it to a vada. Fry them in warm oil till goldent o reddish
brown color.

Leave theese fried vadas over kitchen tissues for a while.

Serve warm with mint or tomato chuteny. Enjoy as a snack or as a side
dish.


I ngredients for Mor Kuzhambu:

Wet Grind these to a Thick Paste:

Pepper 1-2 spoons
Green chilies 5
Thoor dal 1 cup
Tomato 1
Ginger 3-4 inch size. peeled.
Garlic 4 -5 cloves

For Tempering:

Mustard seeds 1/2 spoon
Cumin seeds 1/4 spoon
Urad dal 1/4 spoon
Asafoetida 1/4 spoon
Dry red chilies 3
Curry leaves few
Oil few spoons
Oil for shallow frying.

Method:


Heat a deep heavy bottomed vssel. Add oil and these wet ground paste to it. Fry them till they loose their raw smell.

Further add asafoetida, salt, turmeric and yogurts. Mix them well. Let them come to 1-2 boil.

Now dip each vadai in warm water first and quickly remove. Now drop them carefully in the mor kuzhambu prepared.

In a separate pan, heat oil. Add mustard, cumin, asafoetida, red chilies, pepper and curry leaves. Fry for a while...till they pop and splutter. Now run this seasoning over the gravy made above.

Serve warm along with plain steam cooked rice. Enjoy!