Home / Recipes / Vadai Morekhuzhambu

Photo of Vadai Morekhuzhambu by Anuradha Balasubramanian at BetterButter

Vadai Morekhuzhambu

Anuradha Balasubramanian
15 minutes
Prep Time
30 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Vadai Morekhuzhambu RECIPE

A very delicious Tamil Brahmin delicacy:)

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Tamil Nadu
  • Simmering
  • Frying
  • Side Dishes
  • Gluten Free

Ingredients Serving: 4

  1. For the vadai
  2. Whole urad dal – 1/2 cup
  3. Raw rice – 1 tsp
  4. Green chilli -1
  5. Cashew – 2-3
  6. Hing- a pinch
  7. Salt to taste
  8. Oil – as much required to deep fry
  9. For Morekhuzhambu
  10. To grind to a paste
  11. Grated coconut- 1/2 cup
  12. Green chillies- 4
  13. Ginger – 1/2 inch
  14. Badam flakes – 3 tbsp
  15. Cumin seeds ( jeera)- 2 tsps
  16. For the gravy
  17. Tomato- 2
  18. Yogurt – 1 cup
  19. Curry leaves- 2 sprigs
  20. Turmeric powder- 1/2 tsp
  21. Mustard- 1 tsp
  22. Fenugreek seeds - 1/2 tsp
  23. Hing – 1/4 tsp
  24. Coconut oil – 2 tsps
  25. cumin seeds - 1/2 tsp
  26. chopped coriander leaves - 1 tbsp


  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

Reviews (1)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Shikha Roy
Shikha Roy   Jun-27-2018

I will surely try this.

Similar Recipes

A password link has been sent to your mail. Please check your mail.