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.