For Vadai:
1. Urud dhal - 200 gms (soaked for 30 to 45 minutes)
2. Onion - 2 finely chopped
3. Green chillies - 3 finely chopped
4. Oil
5. Salt to taste
For morkozhambu
1. Curd/butter milk - 250 to 300 ml
2. Tomato - 2 finely chopped
3. Salt to taste
4. Turmeric powder - 1 teaspoon
To grind:
1. Coconut - 1 cup
2. Rice - 2 table spoon (soaked in water for 15 mins)
3. Toor dhal - 2 table spoon (soaked in water for 15 mins)
4. Ginger garlic paste - 1 table spoon
5. Asafoetida - little
6. Cumin seeds - 2 table spoon
7. Green chillies - 3 or 4 (based on your spice level).
Preparation:
For Vadai:
1. Grind urud dhal without water and add required salt , chopped onions, green chillies and mix well.
2. Heat oil and make round shape vadas and fry them in oil till it turns golden brown on both sides.
For Morkozhambu.
1.Grind all the given ingredients with little water.
2. Add turmeric and the ground mixture to the curd and beat it well.
3. Heat oil in a pan and add mustard seeds and when it splutters add urud dhal to turn gold brown.
4. Add tomatoes and fry well.
5. Now add the curd mixture and bring it to simmer for 5 minutes (do not boil it too much).
6. Now add the vadas and leave it in heat for another 3 to 4 minutes.
Now your vadai morkozhambu is ready.
PS: You can alternatively use other vegetables like ladies finger or pumpkin instead of vadai for morkozhambu.
