South Indian RecipesLunchVegetarian

Masala Vadai Kuzhambu Recipe (Mudaliar Style Curried Fritters In Spicy Tamarind Gravy)

Name: Masala Vadai Kuzhambu Recipe (Mudaliar Style Curried Fritters In Spicy Tamarind Gravy)
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 2 servings
Cuisine: South Indian Recipes
Ingredients: 1 cup chana dal (bengal gram dal); 2 onions - finely chopped; 4 green chilli; 1 inch ginger; salt - to taste; sunflower oil - for frying; 1 tablespoon -/2 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

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🇮🇳

Calories

1005kcal

Estimated Cost

₹575-725

Carbs128g

Protein55g

Fats30g

Servings Scaler

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

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Recipe Source: archanaskitchen.com

South Indian RecipesLunchVegetarian

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🇮🇳

Cook Time1h 35m

Calories

1005kcal

Est. Cost₹575-₹725

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

128g(51%)

Protein

55g(22%)

Fats

30g(27%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

Ingredients Checklist

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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