Mor Kuzhambu Vada

Ingredients

• - fried vada in mor kuzhambu as main ingredient
• - 3 tbsp sesame oil
• - 3 shallots
• - 1 tsp mustard seeds
• - 1/4 tsp turmeric
• - Tamarind or lemon as souring agent
• - 1 tsp red chilli powder
• - Salt to taste
• - Curry leaves

Method

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. Prepare mor kuzhambu base: Whisk 2 cups thick sour yogurt with 1 cup water until completely smooth.
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. Mix coconut paste into yogurt: Add coconut paste to whisked yogurt. Mix well.
5. Heat on very low flame: Pour into a pan. Heat on the lowest flame stirring continuously — never boil.
6. Add spices: Add half tsp turmeric and salt. Keep stirring on low heat 8 minutes until warm and slightly thickened.
7. Add fried vadai: Gently submerge the fried vadai into the warm mor kuzhambu. Let them soak 5 minutes.
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. Pour tempering: Add tempering to the mor kuzhambu with vadai.
10. Serve: Adjust salt. The vadai absorbs the sour yogurt sauce and becomes soft. Serve with steamed rice.