Nov 26, 2011

Masala Vadai Kuzhambu

Masala Vadai Kuzhambu

Deep fried lentil fritters in spicy tamarind gravy. A delicious main curry in Tamil cuisine.

Tip - Allow the kuzhambu to stand for at least one hour before serving so that gravy and vadais absorb all the flavors.

Serves: 4 - 5
Makes: 16 vadais

You will need

For vadai:

1 cup (100 g) channa dal (Bengal gram dal)
1 cup (100 g) urad dal
1 tablespoon raw rice
2 green chillies, finely chopped
10 shallots / sambar onion / small onion, finely sliced
1/2 teaspoon salt
6 curry leaves, finely chopped
200 ml oil (to fry vadais)


For vadai:

Wash and soak channa dal, urad dal and rice for 3 hours in 3 cups of water. Drain out water and make a thick paste in a mixer. Sprinkle very little water (1 - 2 tablespoons) when making batter.

Transfer the vadai batter to another bowl and mix with chopped green chillies, shallots, salt and curry leaves. Stir well continuously for 2 - 3 minutes or until well blended.

Heat oil in a kadai. Reduce heat to medium and drop teaspoons (use small spoons which shape like ice cream scoop to get evenly round shape) of the vadai batter (8 vadais at a time ) and fry till golden color on both the sides.

Drain and place on kitchen towel to absorb excess oil. Keep aside.

For kuzhambu (spicy tamarind gravy):

Soak small lemon size dry tamarind in 1 1/4 cup water for half an hour and extract 1 cup tamarind juice or mix 2 teaspoons thick tamarind paste with 1 cup water. Stir well and make a smooth tamarind juice. Keep aside.

Other ingredinets

1 tablespoon oil
1 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds (venthayam / methi)
1 onion, finely chopped
10 garlic cloves, finely chopped
1 tomato (1 big or 2 small size, pick well ripe), finely chopped or 2 tablespoons tomato puree
1 teaspoon red chilli powder
1 1/2 teaspoon coriander powder
2 pinches turmeric powder

1/4 teaspoon hing (asafoetida)
Extra 1/2 cup water (75 - 100 ml)
1/2 teaspoon salt (or to taste)
1 teaspoon chopped coriander leaves (optional)


Dilute red chilli powder, coriander powder and turmeric powder in 3 tablespoons water (spice mix) and keep aside.

Heat oil in a pan. Add mustard seeds. When they crackle, add methi seeds and stir well.

Add finely chopped onion and fry on a low to medium heat till pink color.

Add chopped garlic and fry for 3 - 4 minutes / until fragrant.

Add chopped tomato / tomato puree and stir well for 2 - 3 minutes.

Add diluted spice mix and hing. Stir continuously for 2 - 3 minutes.

Add tamarind extract / juice, extra 1/2 cup water and salt to taste. Mix all the ingredients well.

Cover with a tight lid and cook on a low to medium heat for 15 minutes or until the gravy thickens.

Add vadais gently and cook again for 3 minutes on a low heat.

Serve with rice. Sprinkle chopped coriander leaves (optional).

1 comment:

Aarthi said...

delicious dish.Thanks for the recipe