Masala Vadai Kuzhambu

Recipe by
Total Time:
3.75 hours
Serves:6
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Healthy Thinai (Foxtail Millet) Paniyaram, Best Maharastrian Vada Pav, Easy Rasam Dosa

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Ingredients

  • 1 cup - Chickpea
  • 1 cup - black gram
  • 1 tbsp - raw Rice
  • 2 - green chillies, finely chopped
  • 10 - shallots, finely sliced
  • 1/2 tsp - salt
  • 6 spring - curry leaves, finely chopped
  • 200 ml - oil
  • For spicy Tamarind gravy:
  • Soak small Lemon size dry Tamarind in 1.25 cup water for half an hour and extract 1 cup Tamarind juice or mix 2 tsp thick Tamarind paste with 1 cup water.
  • Stir well and make a smooth Tamarind juice.
  • For other ingredients:
  • 1 tsp - oil
  • 1 tsp - Mustard Seeds
  • 1/2 tsp - Fenugreek seeds
  • 1 - onion, finely chopped
  • 10 - Garlic cloves, finely chopped
  • 1 - well ripe Tomato, finely chopped or 2 tbsp - Tomato puree
  • 1 tsp - Red Chilli powder
  • 1 1/2 tsp - coriander powder
  • 2 pinches - Turmeric powder
  • 1/4 tsp - Hing
  • Extra 1/2 cup water
  • 1/2 tsp - salt
  • 1 tsp - chopped Coriander leaves (optional)

How to Make Masala Vadai Kuzhambu

  • Soak chickpea, black gram and rice for 3 hours in 3 cups of water.
  • Drain out water and make a thick paste.
  • Sprinkle very little water when making batter.
  • Transfer the batter to another bowl and mix with green chillies, shallots, salt and curry leaves.
  • Stir well continuously for 2-3 minutes.
  • Heat oil and drop in the batter with a spoon and deep fry till golden.
  • Dilute red chilli powder, coriander powder and turmeric powder in 3 tbsps water (spice mix) and keep aside.
  • Heat oil and add mustard seeds.
  • When they crackle, add fenugreek seeds and stir well.
  • Add finely chopped onion and fry for a while.
  • To this add chopped garlic and fry for 3 - 4 minutes.
  • Add chopped tomato or tomato puree and stir well for 2 - 3 minutes.
  • Add diluted spice mix and hing.
  • Stir continuously for 2 - 3 minutes.
  • Add tamarind extract or juice, extra 1/2 cup water and salt
  • Mix all the ingredients well.
  • Cover and cook on a low to medium heat for 15 minutes or until the gravy thickens.
  • Add the fried dumplings to this gravy and cook again for 3 minutes on a low heat.
  • Garnish with chopped coriander leaves.
  • Recipe Courtesy: Niya's World