Vadai Mor Kuzhambu, a delicious South Indian style buttermilk curry with masala vadai soaked in it. Mor Kuzhambu is a traditional South Indian buttermilk curry made with varieties of vegetables like okra, ash gourd and many more.
But in our home, while we grew up, this vadai mor kuzhambu is the only variation that Amma used to make and I absolutely loved it back then and still do ! So far I have never made mor kuzhambu without masala vadai whether the curry has vegetables or not.
If you haven't tried mor kuzhambu with vadai, then do give it a try ! It's absolutely delicious with steaming hot rice !
Can I use urad dal vadai / ulundu vadai / medhu vada in this curry?
Yes, you can ! I have seen many recipes using urad dal vada. But in our home we only used masala vadai. So I'm more inclined to masala vada than the urad dal vada.
Can I use buttermilk instead of curd ?
Even though the curry name has buttermilk in it(Mor means buttermilk in tamil), it's usually made with thick curd whisked into thin buttermilk. But if you already have buttermilk, you can very well use that instead of curd.
Vadai Mor Kuzhambu
Preparation Time : 1 hr | Cooking Time : 15 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian
Recipe Category: Curry | Recipe Cuisine: Indian
Ingredients
Thick Curd - 1 cup
Onion (sliced ) - 2 tbsp
Tomato - 1/2
Turmeric powder -1/4 tsp
Salt - to taste
Masala vadai - 8
To Grind
Toor dal - 2 tsp
Coconut - 3 tbsp
Cumin seed - 1/2 tsp
Red chili - 4 (adjust to your taste)
To Temper
Coconut oil - 2 tsp
Fenugreek seed - 1/4 tsp
Mustard & urad dal - 1/4 tsp
Curry leaves - few
Procedure
Soak the toor dal in 1/2 cup of water for 1 hr. Then add the soaked dal and other ingredients listed under "To Grind" into a mixie/ blender jar and grind into smooth paste by adding the needed water and set aside until use.
Heat a pan, add the coconut oil and temper the ingredients listed under "To Temper" one by one and then add the sliced onions & saute till the onions are translucent. 
Next add the roughly chopped tomatoes and give a quick stir. Then add 1 cup of water. 
Next add the dal-coconut paste and turmeric powder. Mix it well and then add the enough salt for the curry.
Bring into boil and then simmer the curry for a few mins until it turns slightly thick. Take the curd in a bowl and whisk it smoothly without any lumps. 
Keep the heat in the lowest possible setting and add the whisked curd, give a quick mix and switch off the flame. 
Transfer the curry into a another bowl and add the masala vada. Let it soak for 5-10 mins and it's ready to serve. 
Tasty Vadai Mor Kuzhambu is ready to serve . Serve it with hot rice !
Related : How to make Crispy Masala Vada
Notes:
- Adding water into the kadai before adding the coconut masala helps to avoid the masala sticking to the bottom of the pan.
- Because of toor dal, the curry tends to thicken quickly so adding enough water ahead is essential.
- Don't add the dal more than the mentioned quantity otherwise the curry would be so thick.
- Instead of red chili , you can use green chili too for vibrant yellow color curry
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