Vadai Morekhuzhambu is a traditional Tamil brahmin dish. It’s the South Indian version of the Khadi pakora.
Crispy vadas simmered in creamy Morekhuzhambu is a delicacy indeed. The recipe is simple, but care has to be taken to make a smooth Khuzhambu as yogurt when cooked can curdle and make the gravy grainy which is not desirable.
Beating the yogurt before adding to the gravy and letting it not over boil ensure that the gravy remains creamy and smooth. I also add badam to make the Khuzhambu richer and creamier.
Few days back, I made this delicious vadai Morekhuzhambu for lunch. It came out very well and my family enjoyed it thoroughly with hot steamed rice and beet root curry:)
For the vadai
Whole urad dal – 1/2 cup
Raw rice – 1 tsp
Green chilli -1
Cashew – 2-3
Hing- a pinch
Salt to taste
Oil – as much required to deep fry
To grind to a paste
Grated coconut- 1/2 cup
Green chillies- 4
Ginger – 1/2 inch
Badam flakes – 3 tbsp
Cumin seeds ( jeera)- 2 tsps
Yogurt – 1 cup
Curry leaves- 2 sprigs
Turmeric powder- 1/2 tsp
Mustard- 1 tsp
Cumin seeds – 1 tsp
Fenugreek seeds( methi/ vendhayam)- 1/2 tsp
Hing – 1/4 tsp
Coconut oil – 2 tsps
Chopped coriander leaves- 2 tbsps
To make the Vadai
Wash and soak the urad dhal and rice for 45 mins – 1 hr.
Drain completely, add green chillies, cashews, hing and salt to taste
Grind to a smooth and fluffy batter, adding water little by little and just as much required.
Grind it in first speed only. And use the whipping button option to fluff up the batter.
It’s important to get a fluffy batter to make crispy, melt in mouth vadai.
Chill the batter for few mins.
Heat oil and fry the vadai in medium hot oil till it turns golden and crispy.
Remove and keep it aside.
To make the Morekhuzhambu
Grind together coconut, green chillies, jeera and badam flakes to smooth paste and keep it aside.
Wash and chop tomatoes.
Heat oil. Add mustard. When it starts spluttering, add fenugreek seeds, jeera, hing and curry leaves. Sauté for few seconds and then add tomatoes.
Sauté for few more seconds, add salt to taste, turmeric powder and 1 cup of water.
Cook till the tomatoes turn soft.
Add the ground paste. Beat the yogurt well till it becomes smooth and add.
Mix everything well. Check for the seasonings.
Add the fried Vada and let the Khuzhambu simmer for few mins.
Garnish the Khuzhambu with chopped coriander leaves and serve it hot with steamed rice drizzled with melted ghee.
You can also serve this Khuzhambu with Idiyappam, Idli and appam 🙂