Vadai moor kolambhu


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Preparation Time : 30 minutes

Cooking Time : 25 minutes

Serving : 6 members

Description 

Vadai moor kolazlambu . A dish very own to my in – laws place . At mom’s place we make another version called mooru charu which is made  with white pumpkin’s . But I like my in- laws version better as its a well balanced dish with a sensational simple recipe bursting with mouth watering flavours . An ideal curry when you crave for home cooked comfort food . This curry is served for lunch with white boiled rice and with side dishes like any vegetable koottu  ( veggi with dal ) , spinach porial ,appalam and maasi sambhal ( dried Maldives fish fried with onions and tomatoes ) .  These side dishes combine with one another to create a perfect wholesome warming complete meal .As  I don’t fancy this butter milk based curry much , I was forced by my mother – in – law to give it a try . And When I did , it was a flavour packed curry high lighted with the soaked vadais floating in between . From then on , I never miss out filling my tummy with this full flavoured indulgent moor kozlambhu . These dishes are hard to be found in restaurants . So give it a try and celebrate with family and friends .

Ingredients  for masala paste

Ingredients
Quantity
Bengal gram Dhal(soak it for 20 minutes)1 tablespoon
Red dry chillies 6 to 8 or to taste
grated coconut1/2 cup
Cumin seeds1 teaspoon

Ingredients for the gravy

Ingredients
Quantity
Butter milk4 cups
Turmeric powder1/4 teaspoon
Salttaste
Small onions 1 hand chopped into tiny bits
Green chillies4 chopped
Ginger grateda pinch
Coriander leaves 1 teaspoon chopped
Ripe Tomato medium sized1 chopped
Curry leaves few chopped

Ingredients to temper

Ingredients
Quantity
Oil1 tablespoon
mustard seeds1 teaspoon
dry red chillies2 torn
curry leaves1 strand
Garlic2 flakes crushed
Asafoetida/ Hing1/4 teaspoon

Ingredients to grind for the Vadai

Ingredients
Quantity
bengal gram/Kadalai paruppu/Channa dhal1 cup
green chillies2
ginger grateda pinch
Salt to taste

Ingredients to mix with the Vadai

Ingredients
Quantity
Onion1 chopped
Curry leaves1 strand chopped
Coriander leaves 1 teaspoon chopped

Method for the kozlambhu

  1. Mix ground paste with gravy ingredients and mix well . Taste and adjust .
  2. Heat the bowl which has the butter milk mixture in low flame.Wait till it gets bubbles.make sure not to boil.It will not take more than 3- 5 minutes for the mixture to get heated up .Switch off the flame.
  3. In another pan add oil for tempering.Then add ingredients mentioned for tempering .
  4. Add the tempered ingredients to the curd gravy and mix well.Keep it aside.

Method for Vadai

  1. Soak the channa dhal for atleast 45minutes.Then strain the water from channa dhal.
  2. Add channa dhal,green chillies,ginger,salt and grind to a coarse paste.
  3. To the vadai batter add finely chopped onions,chopped curry leaves and chopped coriander leaves.
  4. Heat oil in a pan to deep fry and fry the vadais.Add the hot vadais to the moor Kuzhambu.
  5. Serve with hot boiled white rice .

Note

No harm in cheating using ready made Vadai’ s . As I do that very often .
Make sure not to boil the moor kozlambhu . Heat in medium flame , just enough to warm the moor kozlambhu .