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Sify Home > Food > Vegrecipes > Category > South indian lunches > Masala vada kuzhambu
Masala vada kuzhambu
By : Jayanthy Kumaran
Category : South Indian lunches, Lentils
Servings : 4
Time Taken : 30-45 mins
Rating :
Method

To prepare masal vadai:

  1. Wash the dal and soak in water for 2 hrs.
  2. Drain the water completely.
  3. Grind to a coarse paste, adding fennel, red chilli and salt.
  4. Add a few tbsp of water if required.
  5. Transfer to bowl, add chopped onions, curry leaves and combine.
  6. Heat oil in a fry pan.
  7. Wet your hands and take a lemon sized ball out of the batter.
  8. Pat it flat and drop gently in hot oil.
  9. 5 to 6 vadas can be fried at a time.
  10. Simmer the flame and deep fry to crisp and golden.
  11. Drain and place it in kitchen tissue.
  12. Yummy masal vadai is ready.

To make kuzhambu:

  1. Soak the tamarind in a cup of water for 20 mins.
  2. Extract thick tamarind juice and discard the remaining pulp.
  3. Heat oil in a deep fry pan.
  4. Add mustard, cumin, fenugreek, split urad dal, curry leaves and allow to splutter.
  5. Add chopped onion and fry to golden.
  6. Add garlic flakes and chopped tomato pieces.
  7. Fry until oil separates out.
  8. Add turmeric powder, red chilly powder, coriander powder, salt and saute for 2 mins.
  9. Add tamarind extract, mix well.
  10. Add 2 cups of water and allow to cook for 4 to 5 mins.
  11. Simmer further for 5 more mins.
  12. Taste and adjust salt and seasonings.
  13. Grind grated coconut,cashew with little water in blender to fine smooth paste.
  14. Add this paste to kuzhambu and allow to boil for 2 to 3 mins.
  15. Keep the flame in simmer and add the deep fried masal vadai.
  16. Allow to soak for 3 to 4 mins.
  17. Remove from flame and keep it aside for 10 mins.
  18. By this time, the vada will be soaked well in kuzhambu.
  19. Now delicious masal vadai kuzhambu is ready to enjoy with steaming white rice.

Recipe courtesy: Tasty Appetite

Ingredients:

For masala vadai:
2 cups - chana dal
1/4 tsp - fennel/saunf
2 or 3 - red chillies
2 - onions
Oil to fry
Salt to taste
Curry leaves

For kuzhambu:
Tamarind, a small lemon sized ball
3 tbsp - oil
1/4 tsp - mustard
1/2 tsp - cumin
1/2 tsp - fenugreek
1/2 tsp - split urad dal
2 - onions
2 - tomatoes
5 cloves - garlic
1/4 tsp - turmeric powder
1&1/2 tbsp - red chilli powder
1 tbsp - coriander powder
1/4 cup - grated coconut
4 to 5 - cashew nuts
Salt to taste
Curry and coriander leaves

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