Mor Kuzhambu II

     I am VERY BIG lover of this tangy mor kuzhambu. That too when it is Vada dipped, OMG ! i will eat away NO NO rather i should say DRINK AWAY the prepared gravy. Will just tell an example on my craze on this: When you check out my plate, mostly my main dish will be this gravy and my side dish is hot steamed rice. :) I'll behave like a real GLUTTON. Moreover, this is the first most recipe which is loved both by me and hubby as well. What a surprise !!! :) So i kept a nick name as "Our Family Dish"

To Grind - I

Diced Big Onion	1 No.
Diced Tomato	1 No.
Green Chilly	3 Nos.
Corainder Leaf	2 Twigs
Ginger	1/2 inch
Curry Leaf	1 Twig
Cumin Seeds	1/2 spoon
Coconut	2 pieces

To Grind - II

Tangy Curd	2 cups
Turmeric Powder	Pinch
Salt	As required/td>

Soak & Grind

Raw Rice	1 spoon
Toor Dhall	1 spoon

To Temper:

Urad dhall Vada	5 Nos.
Chopped Onion	1 No.
Corainder Leaf	2 Twigs
Curry Leaf	1 Twig
Red Chilly	2 Nos.
Cumin Seed	1/2 spoon
Mustard	1 spoon
Coconut Oil	2 Spoons
Hing	Pinch

METHOD:
    First lets see the "PRE-REQUISITES" to prepare this dish. Grind the items mentioned under "3 Grind" sections seperately and keep aside. Now, heat a spoon of coconut oil. Add mustard, cumin seeds, red chilly, curry leaf and coriander leaf. Saute it. Add chopped tomato and onion, saute it until oil oozes out. Now add both "Grind I" and "Soak & Grind" mixtures. Add little amount of water. Allow it to boil. Its time to add "Grind II" mixture. Dont allow to boil, once when the bubbles come, switch off the flame. Now add the Urad dhall vada and close the pan with lid. Serve it after 30 minutes or so. So that vada, will completely dipped with the gravy.

Note: Make the gravy bit watery so that, once we put vada, it will become thick automatically.

♬ Sangeetha♡Nambi ♬