Sunday, 3 January 2016

Vadai More Kuzhambu (வடை மோர் குழம்பு)

More kuzhambu (மோர் குழம்பு) is light and tasty; it also adds variety to your daily menu. You can make more kuzhambu interesting by adding ‘vadai’ (வடை) to it instead of vegetables. Vadai more kuzhambu (வடை மோர் குழம்பு) is rich and can be included in the feast menu. Moreover, you can serve the vadais soaked in more kuzhambu as a snack. Vadais soaked in kalyana more kuzhambu (கல்யாண மோர் குழம்பு) taste the best. Let’s see how to make this yummy preparation.  
Ingredients – For vadai or black gram fritters: (Makes approximately 25 vadais)
Whole urad dhal/ black gram – ½ teacup or 100ml measure
Toor dhal/split red gram – 1 teaspoon
Green chilli – 1 no, large
Salt – to taste

Method: Wash and soak whole urad dhal and toor dhal in sufficient water for 6 hours. Later drain the water and grind the dhals with green chili and salt into a fine batter.

Heat oil in a kadai; add a small quantity of batter into the oil; the oil is ready for frying if the batter gets cooked and rises to the surface. Now gently drop small balls of the batter into the oil and fry on medium flame. Turn the balls over till they become golden brown in color on all sides. Remove from the oil and place them on tissue paper for excess oil to drain. You may be able to fry 5-10 balls at a time depending upon the size of the kadai you use. Repeat the process till you use up the entire batter. Keep the vadais aside.

Vadais (வடை) or black gram fritters - ready to be added to kuzhambu
Make ‘kalyana more kuzhambu’ without vegetables as per the recipe shared earlier. Click here to view the detailed recipe. Once the kuzhambu froths add the vadais, and then add seasoning. Let the vadais soak for 30 minutes to 1 hour before serving. You may serve this kuzhambu along with rice, poriyal and pappad. Alternatively, you may serve these vadais soaked in more kuzhambu as a snack!  

Vadai More Kuzhambu (வடை மோர் குழம்பு)
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