Masala Vadai Kuzhambu Recipe (Mudaliar Style Curried Fritters In Spicy Tamarind Gravy)

Step 1: To begin making the Masala Vadai Kuzhambu, first prepare the masala vadais

Step 2: To do this, thoroughly wash the dal and soak in water for 2 hours

Step 3: After two hours, drain the dal completely, put the dal in a mixer-grinder, add chillies, ginger and grind to a coarse paste using very little water (no more than 3 to 4 tablespoons) so that it is thick and crumbly, not runny

Step 4: Add chopped onions, curryleaves, salt and mix well in a bowl

Step 5: Place a kadai on the heat along with enough oil for deep frying

Step 6: Warm it to smoking point

Step 7: To shape the vadais, first wet your hands

Step 8: Take a small lump of batter and bind it together between your palms, then flatten it into a 1" round patty using your fingers

Step 9: Slip it gently into hot oil and fry until golden brown on both sides

Step 10: Fry vadai in batches over moderate heat turning frequently till the Vadai is golden and crisp

Step 11: Drain them on a kitchen towel

Step 12: To prepare the kuzhambu, place a pan over medium heat and warm some oil for tempering in it

Step 13: Add Vadagam (if using) or tempering ingredients and saute lightly for 30 seconds till it starts sputtering

Step 14: When the Vadagam or mustard seeds splutter, add shallots, garlic and curry leaves

Step 15: Saute for 3 -4 minutes, stirring continuously

Step 16: Add in the tomatoes, salt, coriander powder, chilli powder and toss together for another 1-2 minutes

Step 17: When tomatoes become mushy add tamarind pulp/juice and combine into a thick sauce like consistency

Step 18: If you are adding pulp, then add 2 cup of water

Step 19: Mix well and simmer over low heat for 15 minutes, stirring occassionally

Step 20: Meanwhile, grind together the ingredients listed under “masala paste” into a smooth mix, in a mixer-grinder

Step 21: Gently mix in the prepared paste into the simmering kuzhambu and simmer over low heat for 3 to 4 minutes, till well blended

Step 22: Next, add the Vadai one by one into the kuzhambu and simmer for just 2 minutes

Step 23: Switch off

Step 24: Masala Vadai Kuzhambu is ready to be served with piping hot steamed rice and a dollop of ghee