Masal Vadai Kuzhambu

For Gravy/Kuzhambu

• Onion - 2
• Tomato - 2
• Tamarind - 1(small) lemon size
• Pepper - 1/2 tsp (coarse powder)
• Cumin seeds - 1/2 tsp
• Chilli powder - 1 tsp
• Coriander powder - 1/2 tsp
• Turmeric powder - 2 pinch
• Fenugreek seeds - 2 pinch
• Garlic - 4 to 5 cloves
• Curry leaves - few
• Salt - as need
• Oil - 3 to 4 tsp

For Masal Vadai

• Kadalai Paruppu/Channa dhal - 2 cups
• Ulutham Paruppu/Urud dhal - 5 tsp
• Onion - 2 big 
• Dry Chillies - 4 (chopped finely)
• Green chillies - 2 (chopped finely)
• Garlic - 6 cloves (chopped finely)
• Cumin seeds - 1/2 tsp
• Fennel seeds - 2 tsp
• Cinnamon stick - 2" (crushed to pieces)
• Curry leaves - few
• Coriander leaves - few
• Oil for frying
• Salt as per taste

Method


To prepare gravy

• Soak the tamarind for 10min in hot water.
• In a pan, add oil, and when it is bit hot, add fenugreek seeds.
• Take half of the onion and garlic and keep aside.
• Now add onion and salt and fry for 2 to 3 min.
• Add tomato and garlic(crushed) and saute well.
• Now add the tamarind water, chilli powder, coriander powder, turmeric powder and allow it to boil.
• In mixie, add the remaining half of the onion, garlic, pepper and cumin seeds and grind to a fine paste.
• Add this to the boiling gravy and allow to boil for another 20 min.
• Add coconut milk and again allow to boil in less flame.

To prepare Masal Vadai

• Soak the dal (kadalai paruppu)  for nearly 3 to 4 hours.
• Filter the water throughly.
• In the mixie or food processor, grind the soaked dhall. (do not add water).
• Transfer this into a big bowl and mix the other ingredients except oil.
• In a kadai, pour enough oil and heat it keeping in medium flame.
• Make them in to vadai shape and put it in the oil slowly. 
• Fry them till golden brown and put it in the boiling kuzhambu/gravy immediately, so that it soaks nicely.