Vadai Morkuzhambu recipe

INGREDIENTS:

1. -- For making morkozhambu --
   1. Curd or butter milk - 250 to 300 milliliter
   2. finely chopped tomato - 2
   3. Turmeric powder - 1 teaspoon (tsp.)
   4. Salt - as needed
2. -- Grind to paste --
   1. Shredded coconut - 1 cup
   2. Soaked rice - 2 tablespoon (tbsp.)
   3. Ginger garlic paste - 1 teaspoon (tsp.)
   4. Asafoetida powder - a pinch
   5. Cumin seed - 2 tablespoon (tbsp.)
   6. Green chili - 4
3. -- For making vadai --
   1. Soaked Black gram - 200 grams
   2. Finely chopped onion - 2
   3. Finely chopped green chili - 3
   4. Salt - to taste
   5. Oil - for deep fry

PREPARATION:

1. Making Vadai
2. -----------------
3. Grind soaked black gram without water to batter by not adding water. To this batter add salt, onions, green chili and mix well.
4. Heat oil in a pan for deep frying. Make balls out of the dough; fatten them and deep fry them to golden brown and keep it aside.
5. Making Morkozhambu
6. -----------------------
7. Grind all the ingredients under the section "-- Grind to paste --" to fine thick paste by adding little water as possible. Add this paste to yogurt or curd with salt beat well.
8. Heat oil in a pan add mustard seeds, split black gram. Once the mustard seeds stop spattering add tomato and sauté until they become mushy.
9. Now add the curd mixture. Cook in simmer 5 minutes or until it starts to boil  (don't let it to boil too much).
10. Now add the vadai’s and cook for another 3 to 4 minutes and serve.

NOTES:

1. You can use vegetable like steamed ladies finger, steamed pumpkin instead of vadai for morkozhambu .