Vadai Morekhuzhambu | How to make Vadai Morekhuzhambu

By Anuradha Balasubramanian  |  27th Jun 2018  |  
5 from 1 review Rate It!
  • Vadai Morekhuzhambu, How to make Vadai Morekhuzhambu
Vadai Morekhuzhambuby Anuradha Balasubramanian
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

1

1

About Vadai Morekhuzhambu Recipe

A very delicious Tamil Brahmin delicacy:)

Vadai Morekhuzhambu

Ingredients to make Vadai Morekhuzhambu

  • 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

How to make Vadai Morekhuzhambu

  1. To make the Vadai
  2. Wash and soak the urad dhal and rice for 45 mins – 1 hr.
  3. Drain completely, add green chillies, cashews, hing and salt to taste
  4. Grind to a smooth and fluffy batter, adding water little by little and just as much required.
  5. Grind it in first speed only. And use the whipping button option to fluff up the batter.
  6. It’s important to get a fluffy batter to make crispy, melt in mouth vadai.
  7. Chill the batter for few mins.
  8. Heat oil and fry the vadai in medium hot oil till it turns golden and crispy.
  9. Remove and keep it aside.
  10. To make the Morekhuzhambu
  11. Grind together coconut, green chillies, jeera and badam flakes to smooth paste and keep it aside.
  12. Wash and chop tomatoes.
  13. Heat oil. Add mustard. When it starts spluttering, add fenugreek seeds, jeera, hing and curry leaves. Sauté for few seconds and then add tomatoes.
  14. Sauté for few more seconds, add salt to taste, turmeric powder and 1 cup of water. Cook till the tomatoes turn soft.
  15. Mix everything well. Check for the seasonings.
  16. Add the fried Vada and let the Khuzhambu simmer for few mins.
  17. Garnish the Khuzhambu with chopped coriander leaves and serve it hot with steamed rice drizzled with melted ghee.
  18. You can also serve this Khuzhambu with Idiyappam, Idli and appam

My Tip:

Grind a fluffy batter to make crisp vadas. The gravy should only be simmered, not let to boil.

Reviews for Vadai Morekhuzhambu (1)

Shikha Roya year ago

I will surely try this.
Reply
Anuradha Balasubramanian
a year ago
Thank you. Looking forward to your feedback:)