Masala Vadai Kuzhambu Recipe (Mudaliar Style Curried Fritters In Spicy Tamarind Gravy)
A vegetarian South Indian Recipes recipe with chana dal (bengal gram dal), onions - finely chopped, green chilli. Ready in 1h 35m, serves 2.
Curated byAditi Iyer🇮🇳
Instructions
24 steps- 1
To begin making the Masala Vadai Kuzhambu, first prepare the masala vadais
- 2
To do this, thoroughly wash the dal and soak in water for 2 hours
tablespoons water(3) - 3
After two hours, drain the dal completely, put the dal in a mixer-grinder, add chillies, ginger and grind to a coarse paste using very little water (no more than 3 to 4 tablespoons) so that it is thick and crumbly, not runny
green chilli(4)inch ginger(1)-/2 tamarind paste(1 tablespoon)teaspoons red chilli powder(2)tablespoons sesame (gingelly) oil(3)tablespoons water(3) - 4
Add chopped onions, curryleaves, salt and mix well in a bowl
onions - finely chopped(2)salt - to tastesprig curry leaves(2)tomato - finely chopped(1)salt - to taste - 5
Place a kadai on the heat along with enough oil for deep frying
sunflower oil - for frying - 6
Warm it to smoking point
- 7
To shape the vadais, first wet your hands
- 8
Take a small lump of batter and bind it together between your palms, then flatten it into a 1" round patty using your fingers
- 9
Slip it gently into hot oil and fry until golden brown on both sides
- 10
Fry vadai in batches over moderate heat turning frequently till the Vadai is golden and crisp
- 11
Drain them on a kitchen towel
- 12
To prepare the kuzhambu, place a pan over medium heat and warm some oil for tempering in it
- 13
Add Vadagam (if using) or tempering ingredients and saute lightly for 30 seconds till it starts sputtering
- 14
When the Vadagam or mustard seeds splutter, add shallots, garlic and curry leaves
shallots(15)garlic - cloves(6)sprig curry leaves(2)mustard seeds(1/2 teaspoon)methi seeds (fenugreek seeds)(1/2 teaspoon)fennel seeds (saunf)(1/2 teaspoon)poppy seeds - powdered(2 teaspoon) - 15
Saute for 3 -4 minutes, stirring continuously
- 16
Add in the tomatoes, salt, coriander powder, chilli powder and toss together for another 1-2 minutes
green chilli(4)salt - to tasteturmeric powder (haldi)(1/2 teaspoon)teaspoons coriander powder (dhania)(2)teaspoons red chilli powder(2)tomato - finely chopped(1)salt - to taste - 17
When tomatoes become mushy add tamarind pulp/juice and combine into a thick sauce like consistency
-/2 tamarind paste(1 tablespoon)tomato - finely chopped(1) - 18
If you are adding pulp, then add 2 cup of water
tablespoons water(3) - 19
Mix well and simmer over low heat for 15 minutes, stirring occassionally
- 20
Meanwhile, grind together the ingredients listed under “masala paste” into a smooth mix, in a mixer-grinder
-/2 tamarind paste(1 tablespoon) - 21
Gently mix in the prepared paste into the simmering kuzhambu and simmer over low heat for 3 to 4 minutes, till well blended
-/2 tamarind paste(1 tablespoon) - 22
Next, add the Vadai one by one into the kuzhambu and simmer for just 2 minutes
- 23
Switch off
- 24
Masala Vadai Kuzhambu is ready to be served with piping hot steamed rice and a dollop of ghee
Rate this recipe
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Masala Vadai Kuzhambu Recipe (Mudaliar Style Curried Fritters In Spicy Tamarind Gravy)
A vegetarian South Indian Recipes recipe with chana dal (bengal gram dal), onions - finely chopped, green chilli. Ready in 1h 35m, serves 2.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
24 steps- 1
To begin making the Masala Vadai Kuzhambu, first prepare the masala vadais
- 2
To do this, thoroughly wash the dal and soak in water for 2 hours
tablespoons water(3) - 3
After two hours, drain the dal completely, put the dal in a mixer-grinder, add chillies, ginger and grind to a coarse paste using very little water (no more than 3 to 4 tablespoons) so that it is thick and crumbly, not runny
green chilli(4)inch ginger(1)-/2 tamarind paste(1 tablespoon)teaspoons red chilli powder(2)tablespoons sesame (gingelly) oil(3)tablespoons water(3) - 4
Add chopped onions, curryleaves, salt and mix well in a bowl
onions - finely chopped(2)salt - to tastesprig curry leaves(2)tomato - finely chopped(1)salt - to taste - 5
Place a kadai on the heat along with enough oil for deep frying
sunflower oil - for frying - 6
Warm it to smoking point
- 7
To shape the vadais, first wet your hands
- 8
Take a small lump of batter and bind it together between your palms, then flatten it into a 1" round patty using your fingers
- 9
Slip it gently into hot oil and fry until golden brown on both sides
- 10
Fry vadai in batches over moderate heat turning frequently till the Vadai is golden and crisp
- 11
Drain them on a kitchen towel
- 12
To prepare the kuzhambu, place a pan over medium heat and warm some oil for tempering in it
- 13
Add Vadagam (if using) or tempering ingredients and saute lightly for 30 seconds till it starts sputtering
- 14
When the Vadagam or mustard seeds splutter, add shallots, garlic and curry leaves
shallots(15)garlic - cloves(6)sprig curry leaves(2)mustard seeds(1/2 teaspoon)methi seeds (fenugreek seeds)(1/2 teaspoon)fennel seeds (saunf)(1/2 teaspoon)poppy seeds - powdered(2 teaspoon) - 15
Saute for 3 -4 minutes, stirring continuously
- 16
Add in the tomatoes, salt, coriander powder, chilli powder and toss together for another 1-2 minutes
green chilli(4)salt - to tasteturmeric powder (haldi)(1/2 teaspoon)teaspoons coriander powder (dhania)(2)teaspoons red chilli powder(2)tomato - finely chopped(1)salt - to taste - 17
When tomatoes become mushy add tamarind pulp/juice and combine into a thick sauce like consistency
-/2 tamarind paste(1 tablespoon)tomato - finely chopped(1) - 18
If you are adding pulp, then add 2 cup of water
tablespoons water(3) - 19
Mix well and simmer over low heat for 15 minutes, stirring occassionally
- 20
Meanwhile, grind together the ingredients listed under “masala paste” into a smooth mix, in a mixer-grinder
-/2 tamarind paste(1 tablespoon) - 21
Gently mix in the prepared paste into the simmering kuzhambu and simmer over low heat for 3 to 4 minutes, till well blended
-/2 tamarind paste(1 tablespoon) - 22
Next, add the Vadai one by one into the kuzhambu and simmer for just 2 minutes
- 23
Switch off
- 24
Masala Vadai Kuzhambu is ready to be served with piping hot steamed rice and a dollop of ghee
Rate this recipe
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