Vada Mor Kulambu / Vada Mor Kuzhambu

Ingredients:

1/2 cup urad dal

1 tsp ginger, finely chopped

1 green chilli, finely chopped

1 tbsp onion, finely chopped

1/4 cup grated coconut

1 1/2 tbsp raw rice / pachari

1 1/2 tbsp toor dal

1/2 tsp turmeric powder

1/2 tsp cumin seeds

2 green chillies

small piece ginger

1 cup yogurt / curd

salt to taste

2 sprigs curry leaves

1/2 tsp sugar

2 tbsp coriander leaves, chopped

1 tsp mustard seeds

3 dry red chillies

1/4 tsp asafoetida powder

oil, as required

Preparation:

1. Soak urad dal in water for 2-3 hours. Then grind it adding about 3-4 tsp of water till fluffy thick batter.
2. Transfer this to a bowl and add chopped 1 green chilli, 1 tsp ginger, onion, few chopped curry leaves and salt and mix well with hand and keep the batter aside.
3. In another bowl, wash and soak the raw rice and toor dal in water for 10 minutes.
4. Heat oil in a pan on medium flame.
5. Wet your palm with water, take little batter and make small balls. Drop them into the hot oil and fry till light golden. Keep the vadas aside.
6. In a blender, add grated coconut, 2 green chillies, small piece ginger, cumin seeds, turmeric powder, soaked toor dal and raw rice and grind together adding 1 cup of water.
7. Then add yogurt and grind again until smooth.
8. Transfer this ground mixture to the clay pot / pan and add 2 1/2 -3 cups of water and salt and cook at low-medium flame till it boils and the raw taste is gone.
9. Add sugar into this and mix well.
10. Then add fried vadas and chopped coriander leaves and mix well and bring it to a gentle boil and switch off the flame.
11. Heat 1 tbsp coconut oil in a pan and splutter mustard seeds and add dry red chillies and curry leaves.
12. Switch off and add asafoetida and mix.
13. Add this seasoning to the mor kulambu and mix. Serve with rice...

• If the mor kulambu is too thick, adjust the consistency by adding hot water.

Recipe Source: Lekshmi Nair (YouTube)