Masal Vadai Kuzhambu | Spicy Vada curry
This recipe is my Mom’s traditional recipe and tastes excellent. The mouth watery masal vada is prepared and hot vada is dropped in kuzhambu, while its boiling. This can be taken with white steamed hot rice or as side dish for tiffin menus. Here comes the authentic Masal Vadai Kuzhambu recipe..!!
For Masal Vadai:
Chana dal - 2 cup
Saunf - ¼ tsp
Red chilly - 2 or 3
Onion - 2
Oil to fry
Salt to taste
Tamarind - small lemon sized ball
Oil - 3 tbsp
Mustard - ¼ tsp
Cumin - ½ tsp
Fenugreek - ½ tsp
Split urad dal - ½ tsp
Onion - 2
Tomato - 2
Garlic - 5 pods
Turmeric pwd - ¼ tsp
Red chilly pwd - 1 ½ tbsp
Coriander pwd - 1 tbsp
Grated coconut - ¼ cup
Cashew - 4 to 5
Salt to taste
Curry and coriander leaves
1 of 4
To prepare Masal Vadai:
Wash the dal and soak in water for 2 hrs.
Drain the water completely.
Grind to coarse paste, by adding saunf, red chilly and salt.
Add few tbsps of water if required.
Transfer to bowl, add chopped onions, curry leaves and combine.
Heat oil in a fry pan.
Wet your hands and take a lemon sized ball out of the batter.
Pat it flat and drop gently in hot oil.
5 to 6 vadas can be fried at a time.
Simmer the flame and deep fry to crisp and golden.
Drain and place it in kitchen tissue.
Yummy Masal Vadai is ready.
Lets see the preparation of Kuzhambu:
Soak the tamarind in a cup of water for 20 mins.
Extract thick tamarind juice and discard the remaining pulp.
Heat oil in a deep fry pan.
Add mustard, cumin, fenugreek, split urad dal, curry leaves and allow to splutter.
Add chopped onion and fry to golden.
Add garlic flakes and chopped tomato pieces.
Fry until oil separates out.
Add turmeric pwd, red chilly pwd, coriander pwd, salt and sauté for 2 mins.
Add tamarind extract, mix well.
Add 2 cups of water and allow to cook for 4 to 5 mins.
Simmer further for 5 more mins.
Taste and adjust salt and seasonings.
Grind grated coconut,cashew with little water in blender to fine smooth paste.
Add this paste to kuzhambu and allow to boil for 2 to 3 mins.
Keep the flame in simmer and add the deep fried masal vadai.
Allow to soak for 3 to 4 mins.
Remove from flame and keep it aside for 10 mins.
By this time, the vada will be soaked well in kuzhambu.
Now delicious masal vadai kuzhambu is ready to enjoy with steaming white rice...:)