Ullundu vadai Morkozhumbu recipe

I usually use vegetables mostly okra or rarely ash gourd for morkozhumbu until I saw in sudha’s blog. She had used udid dal/lentil vadas for the morkozhumbu and this authentic south Indian dish which I had never heard of sounded so good to me. I decided to give it a try. As usual, I made the vadais in paniyaaram pan to avoid deep frying and yes it worked. The vadais were as good as deep fried ones , so no compromise in taste. There is a huge section of unknown (to me)tamil cuisines I still have to venture into, I felt after making this one.


We relished it with hot rice and beans curry.

Print Recipe
Ullundu vadai Morkozhumbu recipe Yum
Course side dish
Cuisine south indian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Ingredients
Course side dish
Cuisine south indian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Vadais
  2. Soak the dal for 2 to 3 hours. Then grind it to a smooth paste adding very little water. Add salt, Green chillies, peppercorns, curry leaves. Mix well.
  3. Add few drops of oil in the paniyaaram pan. Then pour the batter in each cup. Allow it to cook well. Remove when they have turned brown in colour. Keep it aside.
  4. Note- You can deep fry them too.
  5. Morkozhumbu-
  6. Soak rice and dal in water for around 30 minutes.
  7. Roast red chillies, coriander seeds and cumin seeds for sometime. Add this in a mixer jar along with grated coconut and soaked rice dal mixture. Grind this to a smooth paste.
  8. Heat oil in a pan. Add mustard seeds, fenugreek seeds, asafoetida and curry leaves. Add the buttermilk along with the ground paste. Stir well and keep on flame for 5 minutes.
  9. How to proceed-
Recipe Notes

Add the vadais in the morkozhumbu 30 minutes before serving.

Serve with rice.

Share this Recipe
It's only fair to share...Share on Facebook0Email this to someoneShare on Google+0Tweet about this on TwitterShare on LinkedIn0Share on Yummly0Pin on Pinterest0

31 thoughts on “Ullundu vadai Morkozhumbu recipe”

  1. OMG!! That is so yummy. I never thought of this before. I thought you are posting Thair Vadas. very nice Sowmya. Next time I make Urad dal vadas , I will try this! :))

  2. Paniyaram pan is my goto thing whenever something has to be fried & later dunked in gravy. I’ve always wanted to try this vadai morkuzhambu too but mostly make the simpler versions – must be very tasty.

  3. i know there are so many recipes from our own cuisine that we are unaware of , that’s the thing i like about blogging you get to know about so many new recipes everyday..

    The gravy looks perefct dear..Do you make buttermilk at home?

  4. wish I had that pan,been hunting for it in stores here.Yeah,this does remind me of punjadi pakodi kadi,with urad dal and other southern flavors,sounds equally tasty:)

Leave a Reply

Your email address will not be published. Required fields are marked *