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 coconut | 1/2 cup |
| Cumin seeds | 1 teaspoon |
Ingredients for the gravy
Ingredients | Quantity |
|---|---|
| Butter milk | 4 cups |
| Turmeric powder | 1/4 teaspoon |
| Salt | taste |
| Small onions | 1 hand chopped into tiny bits |
| Green chillies | 4 chopped |
| Ginger grated | a pinch |
| Coriander leaves | 1 teaspoon chopped |
| Ripe Tomato medium sized | 1 chopped |
| Curry leaves | few chopped |
Ingredients to temper
Ingredients | Quantity |
|---|---|
| Oil | 1 tablespoon |
| mustard seeds | 1 teaspoon |
| dry red chillies | 2 torn |
| curry leaves | 1 strand |
| Garlic | 2 flakes crushed |
| Asafoetida/ Hing | 1/4 teaspoon |
Ingredients to grind for the Vadai
Ingredients | Quantity |
|---|---|
| bengal gram/Kadalai paruppu/Channa dhal | 1 cup |
| green chillies | 2 |
| ginger grated | a pinch |
| Salt | to taste |
Ingredients to mix with the Vadai
Ingredients | Quantity |
|---|---|
| Onion | 1 chopped |
| Curry leaves | 1 strand chopped |
| Coriander leaves | 1 teaspoon chopped |
Method for the kozlambhu
- Mix ground paste with gravy ingredients and mix well . Taste and adjust .
- 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.
- In another pan add oil for tempering.Then add ingredients mentioned for tempering .
- Add the tempered ingredients to the curd gravy and mix well.Keep it aside.
Method for Vadai
- Soak the channa dhal for atleast 45minutes.Then strain the water from channa dhal.
- Add channa dhal,green chillies,ginger,salt and grind to a coarse paste.
- To the vadai batter add finely chopped onions,chopped curry leaves and chopped coriander leaves.
- Heat oil in a pan to deep fry and fry the vadais.Add the hot vadais to the moor Kuzhambu.
- 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 .
