Ingredients:

• 2 cups – thick curds
• 1/4 tsp – Turmeric powder
• 2 – Red Chillies
• 3 – Green chilli
• Curry leaves for garnishing
• Salt to taste
• 1 tsp – oil
• Masala to grind
• 3 – Green chillies
• 1 cup – Curd
• For seasoning
• 1/2 tsp – oil
• 1/2 tsp – Mustard Seeds
• 1 – Red Chilli
• Ingredients for Vadai:
• Toor Dal – 1 cup
• Urad dal- 1/2 cup
• Channa dal – 1 cup
• Grated Coconut – 1/2 cup
• Rice- 1 tbsp
• Red Chillies – 4-5
• Green chillies – 4
• Asafoetida – a pinch
• Curry leaves – a few
• Salt to taste
• Oil for deep frying

Method:

1. Whisk the curd until creamy and smooth.
2. Add 3 cups of water to the cuds and mix well.
3. For making the Morkuzhambu, add the turmeric, salt and ground paste and mix well and boil on a low flame.
4. Add the diluted curd and warm the curry, stirring continuously
5. For seasoning, heat oil in a pan, splutter the mustard seed and the red chilli and add this to the morkuzhambu.
6. Making the vada:
7. Soak the three dals in water for 1 hour.
8. Coarsely grind the dals in a grinder.
9. Add the curry leaves and grated coconut.
10. Make small balls of the dough and flatten it to make round thick shape like vadas
11. Heat oil in a pan and fry both sides until golden brown.
12. Drain and place on kitchen towel to remove excess oil.
13. Add the vadas to the mor kuzhambu and garnish with coriander and curry leaves
14. Recipe courtesy: Jaisruchi

Recipe courtesy of Jaishree S