Thursday, May 17, 2012

Dal Vadai Morkuzhambhu


Thick Yogurt             - 3 cups
Green chilies              - 4
Grated Coconut         - 1 tbs
Ginger                       - 2 small pieces
Soaked Channa Dal   - 2 tbs
Jeera                          - 1 tsp
Cashew                      - few (optional)


Dry Red Chilies         - 2 broken
Mustard Seeds           - 1 tsp
Urad Dal                    - 1 tsp
Curry Leaves             -  few
Hing                           -pinch
Onion Vadagam         -1 (optional)


              Grind Green Chilies, Jeera, Coconut, Ginger, Dal and Cashew to a paste. Take yogurt in a big bowl and whisk gently to make a smooth liquid. Add turmeric and the ground paste to the yogurt and blend it well. Pour the yogurt mixture in a heavy bottomed saucepan and let it cook in simmer. Once it gently started to boil add the Dal Vadas to the gravy. Switch off the stove. Heat oil in a kadai and do the tempering and add it to the yogurt mixture.

   Notes: You can make this gravy with vegetables like Okra or White Pumpkin.  Boil the vegetables in little water with salt and turmeric and add it to the gravy.
     Serve morkuzhambhu with white rice and chembu(taro root) fry. Yummy!


Anonymous said...

very nice! wish i cud be there to taste ur home made dishes.Infact, I made morekuzhambhu today with mallika's mk mix, came out well, but with vadaS!my inlaws dislikes dhal so i used a little.

Kamini said...

Thanks for visiting my blog and leaving that lovely comment! And just fyi - Morkuzhambhu is my absolute favorite South Indian dish. Its the one thing I will eat as a vegan :-)