It a while since I blogged. Few of my favorite events CLICK and JFI slipped by. And for two events I asked my blogger friends to take details about the entries from the blog itself ! So sweet that they accespted to do it!
A change of job kept me busy and away from the blogging world. I have planned to blog atleast once in a week hereafter.
And coming to the story since many years I never knew mor kuzhambu can be cooked with veggies. Amma and Grandma makes it with urad dal vadas and when I first tasted the mor kuzhambu with ash gourd in it in the my college hostel, it was was not acceptable at all for my tastebuds. Soon I got used to it. But even till today we make mor kuzhambu with vadas.
The soft spongy urad dal vadas soaked in tangy spicy mor kuzhambu once tasted will never allow any kind of dahi vada’s inside 🙂 And here comes the recipe!
Thick soar curds – 2 Cups
Turmeric powder – 1/4 tea spoon
Red chillies – 2
Curry leaves for granishing
Salt to taste
Peanut oil – 1 tea spoon
To be soaked for 1 hour and ground to a paste:
Raw rice – 2 T spoon
Toor dal – 2 T spoon
Ginger – 1 inch
Fresh coconut grated – 2 T spoon
Green chillies – 2 – 4 (according to taste)
How to make it?
In a large vessel wisk the curds until its creamy and smooth. Add 3 cups of water and mix well till there is not lumps. Add the turmeric, salt and ground paste and mix well. Take this in a thick bottomed pot and bring it to a boil and simmer. After 5-7 minutes add the urad dal vadas (recipe follows) and boil it for 5 more minutes and switch off the stove. In another thick bottomed small vessel heat the peanut oil and once hot add the mustard seeds, curry leaves, red chillies and hing and when the mustard seeds starts spluttering pour the entire mix over the kuzhambu. Let it rest for the vadas to get soaked it.
Urad dal Vadas:
Urad dal – 1 cup
Fenugreek seeds – 1/4 tea spoon
Whole black peppers – 1 T spoon
Salt – 1/2 tea spoon
Peanut oil for deep frying
How to make it?
Soak urad dal and fenugreek seeds in water for an hour. Grind it in a stone grinder with the salt (blenders make is less fluffy) until it turns to a fluffy creamy consistency by adding very little water. You can add utmost 4-5 T spoon of water. If you find the dal is still not smooth add 1 teaspoon of water every time until u get the fluffy consistency. To check it take water in a bowl and drop one spoon of dough into it. The dumpling will neither sink nor mix with water instead floats like butter. This is the right consistency. Mix the whole black peppers to the dough.
Heat peanut oil in a wide skillet. Once hot drop a spoon ful of dough. It should come to the surface and sizzle to cook. This is the righ heat for the oil. start adding spoon fulls (you can as well make patties out of the dough and fry in the oil. If you find it difficult drop in spoon fulls) of the dough (do not crowd) and fry them until golden. Drain in a kithen towel and add it to the boling kuzhambu.