• Urad dal 1 cup
• Raw rice 1 fistful
• Saggo powder 2 spoons
• Rice flour 2 spoons
• Salt
• Whole Peppercorns 1 spoons
• Ginger 2″ size fienly chopped
• Coconut 1/4 finely chopped
• Asafoetida 1/4 spoon
• Cumin seeds 1/2 spoon
• Oil for deep frying

Method:

1. Soak urad dal plus raw rice for about 30-45 minutes. Now wet-grind this by adding very limited water. The batter should be like a butter…so soft to touch. If you drop a spoon of batter in a water filled cup, the batter should settle down.
2. Now mix all the other above mentioned ingredients, except oil. Heat oil in a deep frying pan. Maintain it over medium heat.
3. Wet you palm or a clean cloth. Now take a lemon sized batter and pat it to a vada. Fry them in warm oil till golden to reddish brown color.
4. Leave these fried vadas over kitchen tissues for a while. Serve warm with mint or tomato chutney. Enjoy as a snack or as a side dish. Or please wait to dip them up in a the curry dish below.

Ingredients for Mor Kuzhambu:

Wet Grind these to a Thick Paste:

• Pepper 1-2 spoons
• Green chilies 5
• Thoor dal 1 cup
• Tomato 1
• Ginger 3-4 inch size. peeled.
• Garlic 4 -5 cloves

For Tempering:

• Mustard seeds 1/2 spoon
• Cumin seeds 1/4 spoon
• Urad dal 1/4 spoon
• Asafoetida 1/4 spoon
• Dry red chilies 3
• Curry leaves few
• Oil few spoons
• Oil for shallow frying

Method:

1. Heat a deep heavy bottomed vessel. Add oil and these wet ground paste to it. Fry them till they loose their raw smell.
2. Further add asafoetida, salt, turmeric and yogurts. Mix them well. Let them come to 1-2 boil.
3. Now dip each vadai in warm water first and quickly remove. Now drop them carefully in the mor kuzhambu prepared.
4. In a separate pan, heat oil. Add mustard, cumin, asafoetida, red chilies, pepper and curry leaves. Fry for a while…till they pop and splutter. Now run this seasoning over the gravy made above.
5. Serve warm along with plain steam cooked rice. Enjoy!