Masala Vadai Kuzhambu Recipe (Mudaliar Style Curried Fritters in Spicy Tamarind Gravy)
This vibrant and flavorful dish, known as Masala Vadai Kuzhambu, brings together the crispy goodness of lentil fritters (vadais) and the rich, spicy depth of tamarind gravy. A traditional South Indian comfort food, this dish is loved for its balance of textures and spices. The fritters are crispy on the outside and soft on the inside, while the kuzhambu (gravy) is tangy, savory, and packed with spices. The recipe, which follows the Mudaliar style, is perfect to serve with hot steamed rice for a wholesome meal.
Ingredients
For Masala Vadais:
| Ingredient | Quantity |
|---|---|
| Chana Dal (Bengal Gram Dal) | 1 cup |
| Onions (finely chopped) | 2 |
| Green Chillies | 4 |
| Ginger | 1-inch piece |
| Salt | To taste |
| Sunflower Oil | For frying |
For Kuzhambu (Gravy):
| Ingredient | Quantity |
|---|---|
| Tamarind Paste | 1 1/2 tablespoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 2 teaspoons |
| Red Chilli Powder | 2 teaspoons |
| Shallots | 15 |
| Garlic (cloves) | 6 |
| Curry Leaves | 2 sprigs |
| Tomato (finely chopped) | 1 |
| Salt | To taste |
| Sesame (Gingelly) Oil | 3 tablespoons |
| Mustard Seeds | 1/2 teaspoon |
| White Urad Dal (Split) | 1/2 teaspoon |
| Methi Seeds (Fenugreek) | 1/2 teaspoon |
| Fennel Seeds (Saunf) | 1/2 teaspoon |
| Fresh Coconut (grated) | 1/4 cup |
| Poppy Seeds (powdered) | 2 teaspoons |
| Water | 3 tablespoons |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Total Time: 95 minutes
Servings
- Serves: 2
Cuisine
- Cuisine: South Indian
- Course: Lunch
- Diet: Vegetarian
Instructions
Step 1: Preparing Masala Vadais
-
Soak the Dal: Start by washing the chana dal thoroughly and soaking it in water for at least 2 hours. This step is essential to soften the dal for grinding.
-
Grind the Dal: After 2 hours, drain the dal completely. Place the soaked dal in a mixer-grinder along with green chillies and ginger. Grind to a coarse paste, adding very little water (just 3 to 4 tablespoons), so the mixture remains thick and crumbly—not runny.
-
Mix the Ingredients: Transfer the ground mixture to a bowl and add chopped onions, curry leaves, and salt. Mix everything well.
-
Shape the Vadais: Heat enough sunflower oil in a kadai (wok) to deep fry the vadais. Once the oil is hot, wet your hands and take small portions of the batter. Shape them into small, round patties (approximately 1-inch in diameter) and gently slip them into the hot oil.
-
Fry the Vadais: Fry the vadais in batches over moderate heat, turning them frequently to ensure even cooking. Fry until they turn golden brown and crispy. Once done, drain the vadais on a kitchen towel to remove excess oil.
Step 2: Preparing the Kuzhambu (Gravy)
-
Temper the Spices: In a pan, heat 3 tablespoons of sesame oil over medium heat. Add mustard seeds, white urad dal, methi seeds, and fennel seeds. Sauté them lightly for about 30 seconds, or until they begin to sputter.
-
Add Aromatics: Once the spices splutter, add the shallots, garlic, and curry leaves to the pan. Sauté for 3 to 4 minutes, stirring continuously, until the shallots become soft and translucent.
-
Cook the Tomatoes: Add the chopped tomato, salt, coriander powder, and red chilli powder. Toss the mixture together and cook for an additional 1 to 2 minutes, allowing the tomatoes to become soft and mushy.
-
Add Tamarind: Pour in the tamarind paste or juice (you can dilute it with 2 cups of water if using paste). Stir the mixture until it thickens and becomes a sauce-like consistency. Let it simmer on low heat for about 15 minutes, stirring occasionally.
-
Grind the Masala Paste: While the gravy is simmering, grind the fresh coconut, poppy seeds, and a little water to make a smooth paste.
-
Mix the Paste into Kuzhambu: Once the tamarind gravy has thickened, add the prepared masala paste to the simmering kuzhambu. Stir gently and let it simmer for an additional 3 to 4 minutes to allow the flavors to blend together.
Step 3: Assemble the Masala Vadai Kuzhambu
-
Add the Vadais: Gently add the fried masala vadais one by one into the simmering kuzhambu. Let the vadais soak in the flavorful gravy for just 2 minutes.
-
Finish the Dish: Turn off the heat and serve the Masala Vadai Kuzhambu hot with steamed rice. For an authentic touch, add a dollop of ghee to the rice before serving.
Tips for Best Results:
-
Grind the Dal Coarsely: The texture of the vadai batter should be coarse and not smooth, which helps in giving the fritters their characteristic crunch.
-
Adjust the Spices: You can modify the spice levels by increasing or decreasing the amount of green chillies or red chilli powder, depending on your heat preference.
-
Use Fresh Tamarind: Fresh tamarind pulp will give a more authentic and aromatic flavor to the gravy compared to store-bought tamarind paste.
-
Serve Immediately: This dish is best enjoyed fresh, while the vadais are still crispy and the gravy is hot. The vadais tend to soften if left in the gravy for too long, so it’s best served shortly after adding them.
Masala Vadai Kuzhambu is a hearty, flavorful South Indian dish that showcases the perfect blend of crunchy fritters and a rich, spicy tamarind gravy. Its deep, complex flavors make it a perfect dish for a weekend lunch or dinner, paired with steamed rice and ghee for a satisfying meal. Enjoy the unique taste of this traditional recipe, which is sure to become a family favorite!
