Ullundu vadai Morkozhumbu recipe

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.

Ullundu vadai Morkozhumbu recipeI 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 ...

Summary

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  • Courseside dish
  • Cuisinesouth indian
  • Cooking Time20 minutesPT0H20M
  • Preparation Time20 minutesPT0H20M
  • Total Time40 minutesPT0H40M

Ingredients

Vadais
Udid dal
1cup
Green chillies- cut
1
Curry leaves- leaves chopped
2-3
Pepper corns
1tsp
Salt
1tsp
Oil
1tbsp
Morkozhumbu
Buttermilk
2 cups
Coriander seeds
2tsp
Dried red chillies
3
Grated coconut
1tbsp
Cumin seeds
1tsp
Asafoetida
1tsp
Fenugreek seeds
1tsp
Mustard seeds
1tsp
Raw rice
2tsp
Tuvar dal
2tsp
Curry leaves- few

Steps

  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-

Add the vadais in the morkozhumbu 30 minutes before serving.

Serve with rice.