Mor Kuzhambu Vada

Method

1. 1

   Make vadai: Soak 1 cup urad dal for 3 hours. Grind to a thick batter with salt. Add curry leaves and green chilli. Fry 6-8 medu vadas in oil until golden. Set aside.

2. 2

   Prepare mor kuzhambu base: Whisk 2 cups thick sour yogurt with 1 cup water until completely smooth.

3. 3

   Make coconut paste: Blend half cup fresh grated coconut, 2 green chillies, 1 tsp cumin and 1 tsp coriander seeds to a smooth paste.

4. 4

   Mix coconut paste into yogurt: Add coconut paste to whisked yogurt. Mix well.

5. 5

   Heat on very low flame: Pour into a pan. Heat on the lowest flame stirring continuously — never boil.

6. 6

   Add spices: Add half tsp turmeric and salt. Keep stirring on low heat 8 minutes until warm and slightly thickened.

7. 7

   Add fried vadai: Gently submerge the fried vadai into the warm mor kuzhambu. Let them soak 5 minutes.

8. 8

   Make tempering: Heat 2 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add half tsp fenugreek seeds, 2 dried red chillies and curry leaves.

9. 9

   Pour tempering: Add tempering to the mor kuzhambu with vadai.

10. 10

    Serve: Adjust salt. The vadai absorbs the sour yogurt sauce and becomes soft. Serve with steamed rice.