Skip to main content

Urad dal vadai in Buttermilk Kozhambu / curry

My bro's Fav main dish :)

Ingredients :

For Buttermilk Kozhambu :

500 ml Curd
1 Onion, Finely chopped
1/2 inch Ginger piece
5 Green chillies, chopped
1 Tsp Jeera
Small piece of coconut ( Optional )
1 Tbsp Rice
1 Tbsp Toor dal
Salt to taste
1 Tbsp Oil
1 Tsp Mustard seeds
1/4 Tsp Hing
a Pinch of Turmeric powder
Few Curry leaves

For Urad dal Vadai :

1 Cup Urad dal
1 Cup Onion, Finely chopped
1/2 Tbsp Ginger, finely chopped
2 Green chillies, finely chopped
Few Curry leaves and coriander leaves, finely chopped
Salt to taste
Oil for frying

Method :

For Urad dal Vadai :

Soak urad dal for couple of hours and grind to a fine paste without adding water.
Add chopped onion, green chillies, ginger, curry leaves, coriander leaves and salt to the urad dal and mix well.
Prepare like vadai shape and slowly drop them in a hot oil.
Deep fry in a medium flame. Remove once done. Keep aside.

For Buttermilk Kozhambu :

Soak Toor dal and rice for an hour.
Add 1/2 Tbsp oil, add green chillies and ginger piece,saute for a minute, remove and keep aside.
Now grind the green chillies, ginger, coconut, toor dal, rice by adding jeera and little water. Grind to a smooth paste.
Meanwhile beat curd and keep aside.
Heat remaining oil in a pan and add mustard seeds, once they start spluttering add the curry leaves, turmeric powder and hing.
Add the chopped onion and fry till translucent.
Add the grounded paste to the onion and cook for couple of minutes. Add extra water and mix well frequently to avoid lump.
Add 1 cup of water to the beaten curd and mix well. Now pour this to the pan and mix well.
Boil it for a minute in a medium flame. Do not over cook the curd.
Remove from flame and keep aside. 
Now add the fried vadas to the kozhambu and leave it for half an hour.
Vadas will get soaked completely and looks very soft.
Serve with hot rice.

Notes :

The consistancy of the kozhambu should be very thin because after adding vadas, it absorbs water and will become thick.
Instead of vada, you can add veggies too. ( Lady's finger, Pumpkin, Bottle gourd, Brinjal...) while adding veggies, the consistancy of kozhambu should be little thick.

Linking this recipe with Jagruti's " Rakhi The Thread Of Love "


  1. Hi Priya ,

    mor kulambu with urad dal vadai looks very different!!

    Keep on Dear:)

  2. Evegreen combo...

  3. my mom makes this, but I never tried using buttermilk. Looks slurrpy

  4. i like the morekuzhambu of krishna bhavan in kilpauk.. very delicious..

  5. looks very different and tasty..

  6. more kuzhambu with vadai....really delicious and i remember my mom make this the soft well soaked vadai in it :)

  7. Vada curry looks so to me , I must try soon :-)
    Thank you for sending it to Rakhi event.

  8. looks this yummy. I am feeling hungry now

  9. The food looks awesome and am sure, the taste must be heavenly as well.
    home delivery


Post a Comment

Popular posts from this blog

Potato & Peas Fry / Urulai kizhangu Patani Varuval

Most of you aware that I am posting my brother's favorite recipes for a week for Raksha Bandan and celebration time comes to an end today. 

Check out my previous special posts...

Vendakai Poriyal / Okra Stir fry

Bitter gourd Roast 

Badam Flavored Fruit Salad

Radish Sambhar

Pavakai Chips / Bitter gourd Chips

Garlic Chutney

Vadai Curd Kuzhambu

Wheat Bread Jamun 
Potato and Peas fry is a spicy curry which is served with rice varieties like lemon rice, tamarind rice and it also goes well with sambhar, rasam and curd. Dried peas can also be used in this recipe but it has to be soaked over night and pressure cooked for 4-5 whistles before adding to the curry. 

Ingredients :
2 Big Potatoes1/4 Cup Peas2  Onions1 tomato11/2 tbsp Kuzhambu Milagai Thool ( Chilli powder + Coriander powder )1/4 Turmeric powderSalt to taste2-3 Tbsp OilCoriander leaves for garnishingMethod :
Cut potatoes and pressure cook it for 3 whistles or cook it for 7-10 minutes in a microwave.Peel the skin and keep aside.Heat 2 tbsp oi…

Sankara Meen Kuzhambu / Red Snapper Fish Curry

Tangy and aromatic flavor of the curry along with a delicious taste of fish, when served with hot rice gives a joyous feeling for a FISH LOVER like me ;) This four letter word makes me drool any time and love it in any form of cuisine.
Generally Meen Kuzhambu is served with hot rice but it tastes more delicious and yummy when served with Hot steaming Idlis for the next day. The more the time, fish swims in the curry, the taste increases. Flavor of the Fish gets blend well with the curry and enhances the taste and aroma, when served it for the next day. 
Sankara fish has its unique taste and flavor and personally, I feel it gives delicious taste when prepared as kuzhambu than fry. Even few Restaurants started serving "Nethi Vacha meen Kuzhambu and Idli" in their menu.  

Are you a Fish Lover ?? Then get ready to Drool ;)

Ingredients :

1/2 Kg Sankara Fish / Red Snapper Fish, Cleaned and Washed2 Big Onions, Finely chopped2 Medium sized Tomatoes, Finely Chopped3 Green chillies, sliced

Ekadesi Kali

Happy Ekadesi Friends!

Vaikunta Ekadesi  is celebrated every year in the month of December or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used to call it as “sorga vassal”. And according to our family culture, we used to fast on this  particular day by taking only tiffin items ( No rice allowed). Along with that, Kali is made as offering for god. And the next day of ekadesi is called as Dhuvadesi, on which fast is broken with the preparation of rice and curry with 21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my in laws place we prepare sambhar with 21 veggies. 
Ekadesi Kali….

Ingredients : ½ Cup Rice2 Cups Water¼ Cup Jaggery grated2 Elachi2 Tbsp Coconut grated or Chopped2 Tsp Ghee

Method :
Wash rice and dry roast in a pan till it turns crispy.Remove, cool it for 10 minutes and grind it little coarsely.Meanwhile, Add 2 tbsp …