More kulambu (buttermilk gravy / majjiga pulusu) is a tasty alternative to sambar. It can be made with vegetables like ladies finger and ash gourd or masala vadai.
Method to make Masala vada
Soak Channa dal in water.
Finely chop onions. Wash curry leaves and coriander leaves.
Without adding a lot of water, grind dal coarsely. If it is made into a fine paste, the vadai will not taste good. Grind dal along with salt and green chillies.
Mix chopped onions, curry leaves and coriander leaves to the ground paste.
Check for salt and spiciness.
Optional step: Add a pinch of cumin seeds and asafoetida.
Make small balls and then flatten them between palms and deep fry them.
Vada has to be dropped very gently into the boiling oil. If you are scared, place it on a spoon and gently drop it.
Blot out the excess oil with kitchen paper towels.
Tasty masala vada ready. This is one of the most popular evening snacks in India. This is high in protein.
Method to make more kulambu
Soak a 2 spoons of channa dal and rice.
You will need a small piece of coconut, green chillies and cumin seeds. (Coconut is optional but it improves the taste of the more kulambu)
Grind the coconut, green chilli and cumin seeds along with the soaked dal and rice into a find paste.
Take curd in a bowl and beat it for a few seconds with a whisk so there are no lumps.
Dilute the curd with water so it is buttermilk now. Add salt to taste.
Heat oil, temper mustard seeds and red chillies.
When mustard seeds have finished crackling, add a teaspoon of urad dal and fry till it is golden brown.
Reduce the flame and slowly add the ground paste. This will form lumps easily. So stir constantly.
I find that stirring with a whisk is easier than a spoon. Cook till the dal and rice are cooked or the kulambu will have raw taste. Add more water if necessary.
Add a pinch of turmeric.
Mix well. Check for salt and spice level.
Add the buttermilk while mixing simultaneously. Switch off the stove. Buttermilk should not boil.
Drop the vadai inside the more kulambu.
It will take some time for the vadai to soak and absorb the sourness.
Tasty vadai more kulambu is ready.
Enjoy! Try this recipe and let me know your comments.