Name: Vadai Morekhuzhambu recipe by Anuradha Balasubramanian at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 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; For Morekhuzhambu; 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; For the gravy; Tomato- 2; Yogurt – 1 cup; Curry leaves- 2 sprigs; Turmeric powder- 1/2 tsp; Mustard- 1 tsp; Fenugreek seeds - 1/2 tsp; Hing – 1/4 tsp; Coconut oil – 2 tsps; cumin seeds - 1/2 tsp; chopped coriander leaves - 1 tbsp

Ingredients Serving: 4

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
For Morekhuzhambu
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
For the gravy
Tomato- 2
Yogurt – 1 cup
Curry leaves- 2 sprigs
Turmeric powder- 1/2 tsp
Mustard- 1 tsp
Fenugreek seeds - 1/2 tsp
Hing – 1/4 tsp
Coconut oil – 2 tsps
cumin seeds - 1/2 tsp
chopped coriander leaves - 1 tbsp

Instructions

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.
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

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