Vadai thatti potta Mor Kuzhambu / Vada in South Indian Kadhi / Channa Dhal fritters in Buttermilk curry

South Vs North Challenge or simply called as SNC, brainchild of Divya Pramil of You too can cook, is an event and challenge where we fellow bloggers participate and learn regional recipes all over India. 

I am the host for this month and I suggest this recipe to the north indian members. The same way, Prachi Agarwal (Prachi's Veg Kitchen) of northern team is the host for this month and has suggested Pani Puri recipe to the south indian members. To know more about SNC or to join, click here. 

Vadai / Vada is a kind of Indian Fritters. Mor Kuzhambu refers to spiced Buttermilk Curry. Thatti potta just refers to the making of vadais and its addition in the curry.

Mor Kuzhambu is one of the authentic curry recipes of Tamilnadu. Though there are slight variations in the ingredients from one region to another, the main ingredients are mostly the same, simple and can be prepared faster.

Mor kuzhambu with vegetables is made very rare at home as we like it mostly with vadais. I think it is a trick made by our great great grandmas to include vadais in the curry so that none will say no to the curry. ;-) 

Ingredients for Mor Kuzhambu:

Sour yogurt or curd 1 cup + Water 1/2 cup 

Turmeric Powder 1/4 tsp

Asafoetida  a generous pinch

Salt

To grind:

Coconut 1/4 cup 

Green chillies 2

Cumin seeds 1/2 tsp

To grind:

Toor Dhal 1 tsp 

Raw Rice 1 tsp 

To temper:

Mustard Seeds 1/2 tsp

Curry leaves few

Finely chopped Ginger 1 tsp

Red Chillies 1-2

Coconut oil/ or any oil

For Vadais:

Channa Dhal / Kadalai Paruppu 3/4 cup

Finely chopped Garlic 1 tsp

Dried Red Chillies 3-4

Finely chopped Curry Leaves 2 tbsp

Finely chopped Pearl Onions 2 tbsp

Method for Vadais: (For 6-7 medium vadais)

Soak Channa Dhal for 2 hrs and then strain. Chop Garlic, Onions and Curry Leaves.

In a mixer, grind Channa Dhal and Dried Red Chillies to a coarse paste. Make sure dhal is not completely ground; let few dhals remain whole without ground. 

Now add chopped Garlic, Onions, Curry Leaves and Salt to the mixture.  Pinch a small ball size and press it to form vadais. 

Heat Oil in a Pan. When hot, add the vadais. Fry till brown and done. Transfer to a paper towel.

Method for Mor Kuzhambu: 

Soak Toor Dhal and Raw Rice for one hour and strain. Chop Ginger and grate coconut. Grind Toor Dhal and Raw Rice to a coarse powder.

Grind grated coconut, cumin seeds and green chillies to a coarse powder. Keep it aside. 

Whip/Beat curd along with 1/2 cup of water atleast for few minutes until smooth. You can use a mixer or a hand blender. 

Heat a Pan. When hot add the Toor Dhal+Raw Rice ground mixture. Fry for a few seconds. Now add the coconut ground mixture along with turmeric powder and Asafoetida. Fry for few more seconds. Add little water and allow boiling until its raw smell goes off..

Now add the whipped curd and salt. Give it a mix. Decrease the flame to low and allow cooking until it starts to leave out bubbles on its edges. Stop the flame when it is about to boil and raise.

In a pan, add oil, when hot, add mustard seeds. When it starts popping up, add curry leaves, dried red chillies and chopped ginger. Pour this seasoning into the curry.

Add the vadais just before serving. Serve with any hot and spicy stir fry. I served with Potato Fry. 

Serves: 2

Notes:

I used low fat plain yogurt. To make it sour, just keep the curd/yogurt out without refrigerating for few hours. In winter, it may take few more hours. (This is for beginners!!! )

Do not boil the curry for a long time which would result in curdling.

Linking this also to South Indian Cooking at The Big Sweet Tooth.

Feel free to clarify your doubts. 

Link your valuable entries below. As all of you are going to prepare the same recipe, just leave in your blog name instead of the recipe's name.