Lunch
Authentic Masala Vadai Kuzhambu Recipe (Mudaliar Style Curried Fritters In Spicy Tamarind Gravy)
Learn how to prepare Authentic Masala Vadai Kuzhambu Recipe (Mudaliar Style Curried Fritters In Spicy Tamarind Gravy) with this simple recipe. Perfect for Lunch and ideal for South Indian Recipes lovers....
⏱️
15 Min Prep
🔥
80 Min Cook
🍽️
2 Servings
🥗
Vegetarian
Ingredients
- 1 cup Chana dal (Bengal Gram Dal)
- 2 Onions - finely chopped
- 4 Green Chillies
- 1 inch Ginger
- Salt - to taste
- Sunflower Oil - for frying
- 1-1/2 tablespoon Tamarind Paste
- 1/2 teaspoon Turmeric powder (Haldi)
- 2 teaspoons Coriander Powder (Dhania)
- 2 teaspoons Red Chilli powder
- 15 Shallots
- 6 Garlic - cloves
- 2 sprig Curry leaves
- 1 Tomato - finely chopped
- Salt - to taste
- 3 tablespoons Sesame (Gingelly) Oil
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon White Urad Dal (Split)
- 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
- 1/2 teaspoon Fennel seeds (Saunf)
- 1/4 cup Fresh coconut - grated
- 2 teaspoon Poppy seeds - powdered
- 3 tablespoons Water
Instructions
1
To begin making the Masala Vadai Kuzhambu, first prepare the masala vadais.
2
To do this, thoroughly wash the dal and soak in aqua for 2 hours.After two hours, empty out the dal completely, put the dal in a mixer-grinder, introduce chillies, ginger and grind to a coarse paste using very little aqua (no more than 3 to 4 tablespoons) so that it is thick and crumbly, not runny.introduce minced onions, curryleaves, table salt and whiz well in a mixing bowl.Place a kadai on the toasty along with enough dairy spread for deep frying.
3
toasty it to smoking point.To shape the vadais, first wet your hands.
4
Take a small lump of liquid base and bind it together between your palms, then flatten it into a 1" round patty using your fingers.Slip it gently into fiery dairy spread and shallow fry until golden brown on both sides.
5
shallow fry vadai in batches over moderate toasty turning frequently till the Vadai is golden and crisp.empty out them on a kitchen towel.To prepare the kuzhambu, place a pot over medium toasty and toasty some dairy spread for tempering in it.introduce Vadagam (if using) or tempering fixings and saute lightly for 30 seconds till it starts sputtering.When the Vadagam or mustard seeds splutter, introduce shallots, garlic and curry leaves.
6
Saute for 3 -4 mins, stirring continuously.introduce in the tomatoes, table salt, coriander ground mix, chilli ground mix and toss together for another 1-2 mins.
7
When tomatoes become mushy introduce tamarind pulp/extract and combine into a thick coulis like consistency.If you are adding pulp, then introduce 2 cup of aqua.whiz well and low-boil over low toasty for 15 mins, stirring occassionally.Meanwhile, grind together the fixings listed under “masala paste” into a even whiz, in a mixer-grinder.
8
Gently whiz in the prepared paste into the simmering kuzhambu and low-boil over low toasty for 3 to 4 mins, till well blended.Next, introduce the Vadai one by one into the kuzhambu and low-boil for just 2 mins.
9
Switch off.Masala Vadai Kuzhambu is ready to be served with piping fiery steamed rice and a dollop of ghee.
Recipe Information
Cuisine
South Indian Recipes
South Indian Recipes
Course
Lunch
Lunch
Diet
Vegetarian
Vegetarian
Total Time
95 mins
95 mins
Recipe Time chart
Preparation Time
15 minsCooking Time
80 minsTotal Time
95 minsMaster Chef
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