Masala Vadai Kuzhambu – How to make Masala Vadai Kuzhambu – Vada kuzhambu – is just cute masala vadais soaked in puli kuzhambu (tamarind based gravy) 🙂 This is one of such nostalgic gravy dish for me… brings back so many childhood memories… my Chithi, Mrs. Devi Elangovan is an expert in making this scrumptious kuzhambu, as kids we were sometimes dropped at her place during summer vacation to have a good time with cousins and we all use to have fun time chatting, playing also enjoy good food together. Often this is made at her place and served with suda suda aavi parakum idlis … it also goes well with simple curd rice or topped on plain white rice with ghee… you got to taste it! You should also try our lip smacking POONDU KUZHAMBU
Ingredients for gravy
- Masala Vadai – 6 (click on it to direct to recipe)
- Onion – 1 cup (preferably baby onions/ chinna vengayam)
- Tomato – 1/2 cup
- Green Chilli – 1 (slit open)
- Garlic – 10 cloves
- Turmeric powder – 1/2 teaspoon
- Red Chilli powder – 1/2 teaspoon
- Coriander powder – 1 teaspoon
- Kuzhambu Thool – 1 tablespoon (*check notes)
- Salt – 1 & 1/2 teaspoon (or tot taste)
- Jaggery/ Sugar – a pinch
- Tamarind extract – 2 tablespoon (thick extract)
- Water- 1 cup
Ingredients to grind
- Grated Coconut – 1/4 cup
- Fennel seeds – 1/2 teaspoon
- Water – 1/4 cup
Ingredients for tempering
- Oil- 3 tablespoons
- Mustard seeds – 1/2 teaspoon
- Cumin seeds – 1/2 teaspoon
- Split black gram – 1/2 teaspoon
- Asafoetida – 1/4 teaspoon
- Curry leaves- 5
Lets see how to make this masala vadai kuzhambu..
To make this first you need masala vadai…. check the Masala Vadai recipe and make a few.
To make the gravy… first heat oil in a kadai and temper with mustard sees, split black gram , cumin seeds, asafoetida and curry leaves.
Add in chopped onions, lightly crushed garlic and green chilies. (using chenna vengayam or baby onions does make a huge difference when making puli kuzhambu… they are mildly sweet and gives an awesome flavor to the dish. Fry them till the onions get a bit crispy.
Now add in chopped tomatoes, turmeric powder, sugar, red chili powder and coriander powder. Saute till the masala powders gets cooked well. Literally the oil should ooze out when frying…
Now this step is about adding Kuzhambu Thool (this is a combination of roasted dal powder, red chilli, pepper, fenugreek, coriander & cumin … adds thickness to any gravy dish.. kind of all purpose curry powder that we use it in sambar, kuzhambu, sautes fries literally everything…both veg and non veg gravies) You may either make this or buy from the store… any kuzhambu thool or store bought vatha kuzhambu powder works too… you will have to add this to get that thala thala gravy) Check notes for other options
Add in salt and cook this masala powder for few minutes.
Now add in the tamarind extract. have you tried MINT MASALA VADAI ?
Followed by water.
Let this gravy come to a boil… bring the flame down, cover and cook the gravy for 10 minutes over low flame.
Meanwhile grind the coconut, fennel with water and make a thin paste.
By this time the gravy will thicken a bit…
Add in the coconut fennel blend.
Simmer for few minutes… add in the masala vadai to the kuzhambu.
Let it simmer for another few minutes, switch off.
Garnish with some more curry leaves.
The vadai will literally drink the juice from the kuzhambu.. and soak up and melts in your mouth when eating!
- Serves 4
- Kuzhambu Thool – Quick way is to use a Sambar powder or mix 1/2 teaspoon red chili powder + 1 teaspoon coriander powder + 1/2 teaspoon black pepper powder + 1/2 teaspoon cumin powder )
- If you don’t have kuzhambu thool 🙄 still wanna to get a thick gravy… add in a 1 tsp of kasa kasa while grinding coconut. This can make the gravy thick.
- Sakthi masala, aachi masala kuzhambu thool are ok, their vatha kuzhambu podi can be added instead of kuzhambu thool.