It's one of my go to kulambu recipe when i'm out of vegetables or bored of vegetables. Besides in our family we like to add this kulambu to the rice and keep the vadai as side for our lunch, so no need to make extra poriyal or sides as mandatory :-)
Back in days, in our home town, Tiruneveli, around noon, a grandma used to sell vadai. So people in our area who're looking for a change in their routine cooking would wait for her to buy some vadai to add it in the puli kulambu or mor kulambu. How simple is that, right?
Masala Vadai or Paruppu Vadai
In this kulambu, both masala vadai and paruppu vadai can be added. Masala vadai is usually made from split yellow peas and more spices whereas paruppu vadai is made from chana dal (gram dal)with less spices. Though it has slight variations, in many places, the names are easily interchangeable so it's up to you which vada you prefer in the kulambu
Here in today's recipe, i have used masala vadai which is more crispier than the paruppu vadai and also it's my favorite.
Consistency of the Curry / Kulambu
While making the curry for vadai kulambu, make sure that the curry is little more watery than the preferred consistency of the curry . Because after adding the vadai, it will absorb a bit of curry so it eventually thicken after a while.
Otherwise you end up with kootu like consistency instead of curry. Lesson learnt from personal experience :-)
Related: How to make Pakoda kulambu
Vegetables
Usually while making curry for vadai kulambu, i prefer to avoid any vegetables, only made with some pearl onions and garlic. But if you prefer, you can add drumsticks, it will add more flavor to the curry.
Serving Suggestions
Usually i add only a half of the vadai into the kulambu and serve the rest as it is as sides for more variations.
Though i prefer to make this curry for simple cooking, sometimes adding a poriyal/veggies and dessert would make this simple dish into delicious meal platter !!
Rice with vadai kulambu, rasam, beans poriyal & gulab jamun.
Vadai Kulambu | Masala Vadai Kuzhambu
Preparation Time : 1 hr | Cooking Time : 20 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian
Recipe Category: Curry | Recipe Cuisine: Indian
Ingredients
Garlic - 4 cloves
Onion - 1/4
Tomato -1(small)
Tamarind - small gooseberry size
Mustard & urad dal- 1/4 tsp
Fenugreek seed - 1/4 tsp
Curry leaves - few
Salt - to taste
Red chili powder -1/2 tsp
Coriander powder - 1 & 1/2 tsp
Turmeric powder -1/4 tsp
Oil - 1 tbsp
Masala Vadai - 6
To grind
Grated coconut - 3 tbsp
Peal onion - 2
Garlic pods - 1 cloves
Cumin seed- 1/2 tsp
Procedure
Soak the tamarind in a 1/2 cup of water for 20 mins, peel the onion & garlic and chop them roughly into pieces, tomato into small pieces. Heat the oil in a kadai, add fenugreek seed, mustard & urad dal, let the mustard splutter, then add the onion,garlic and curry leaves.Saute the garlic in oil for 2-3 mins. 
Add the tomatoes, give a quick mix & keep the flame in low. Then add the spices(turmeric, red chili & coriander powder),saute them in the oil for few mins. Make sure to not get burnt.
Extract the tamarind juice from the soaked tamarind and add into kadai.Put all the ingredients listed under "To grind" and grind into smooth paste by adding couple of tbsp of water. 
Add the coconut paste into kadai. Next add the salt and bring into boil. 
Let it boil until the raw smell goes off and oil floats on the top. Switch off the flame and add the vadai. Let it soak for few mins before serving
Related: How to make masala vadai
Tasty Vadai Kuzhambu is ready to serve. Serve it with steamed rice.
Related: South Indian Kulambu Varieties
Notes:
- The vadai has already salt in it, so be careful while adding salt in the kulambu
- Sesame oil gives great flavor to this kulambu, so if you have it in stock, use the sesame oil instead of flavorless oil
No comments:
Post a Comment