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Vada Butter Milk Gravy (Paruppu urundai mor kuzhambhu)

Ingredients

  • Sour Butter Milk  – ½ litre
  • Green Chillies  – 4-5 nos
  • Gingelly oil– 2 tbsp
  • Salt to taste

For Masala paste

  • Cumin Seeds  – ¼ tsp
  • Fennel seeds – ¼ tsp
  • Tur Dal            – ½ tsp
  • Channa Dal    – 1 tsp
  • Raw Rice         – ½ tsp
  • Coconut           – 1 cup (grated)
  • Coriander seeds – ½ tsp
  • Curry leaves        – 1 strand
  • Gingelly oil- ½  tbsp
  • Hing            – 1pinch

Soak the dals and rice for ½ hour. Roast other items one by one separately and wet grind it a mixer into a fine thick paste.

For Vada

  • Channa Dal – 200 gms
  • Red chillies – 6-8 nos
  • Fennel seeds -1tsp
  • Cumin seeds- 1 tsp
  • Salt to taste
  • Onion  – 1 nos ( finely chopped and fried)
  • Gingelly oil- ½  tbsp
  • Hing            – 1pinch

Grind the above into a paste and make small balls. Fry till golden brown or it can be baked in an idly pan for 5-8 mins.

For Seasoning

  • Fenugreek – ½ tsp
  • Mustard seeds – ½ tsp
  • Curry Leaves- 1 string
  • Red Chilly – 2-3 no (make it two pcs)

For Garnishing

  • Cilantro/ coriander-1 tbsp (finely chopped)

Method

  1. In a Kadai, add oil and seasonings one by one allow it to splutter.
  2. Meanwhile mix the masala paste, salt and sour churned butter milk.
  3. Add the mixture to the kadai.
  4. Simmer the stove close the kadai with the lid; add the curry leaves before the gravy starts to boil. Now switch off the stove.
  5. When the gravy is hot add the fried / baked vadas and close the lid.

Serve hot and garnish with cilantro.

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