• Preeth C.Vijay

Bonda Mor Kuzhambu

To learn the nuances to make perfect Morkuzhambu is no easy job. At times simplest dish needs more attention.

"Make the gravy without getting the curd curdled", when my mom instructed me the first time, I was awestruck. How is it even possible. But that's how certain instructions makes us deliver the best

Vijay loves mor kuzhambu, he doesn't mind what vegetable goes inside the mor Kuzhambu. The very name of mor kuzhambu brings smile on his face. He is been happy right from today morning and am not surprised.

Vendakkai, seppangkizhangu, ash gourd are my favorite veggies to add in a mor kuzhambu. But to add urad dal bonda or vada, or any vada in mor Kuzhambu just takes mor Kuzhambu to next level.

Grated coconut, jeera, green chillies, toor dal, raw rice, coriander seeds every ingredient in a mor kuzhambu reminds you of their unique flavor once cooked. The toor dal and Raw rice helps in getting the right consistency in Morkuzhambu. My mother in law makes pacha Morkuzhambu, just by grinding the masala, mixing it with curd and finally tempers it.

I prefer cooking the mor kuzhambu on low flame until its frothy. I don't find any difference with regards to the taste in either methods, but to cook my Morkuzhambu with that masala until it turns frothy around the edges of the kadai and finally tempering it in coconut oil gives me happiness. It definitely smells way too good.

Adding bonda or vada to mor kuzhambu would definitely win my heart. The vada absorbs the needed Mor kuzhambu to satiate it's hunger, gets all soft, plump and little soggy. Laughing at us saying "Come on take me"

Steaming hot rice with Morkuzhambu and bonda on the top..... Isn't that enough to sum up a good meal. How simple and satisfying it is.

Simple yet delectable flavors, crispy bonda turning out juicy, plumpy and soft, rightly tempered with coconut oil, ohhhhh my goodness.... Very rarely some food gives us the comfort. One such is this.

Lets get into the recipe


Curd 1 cup, little sour

To grind

Toor Dal 1 tablespoon

Coriander seeds 1 tablespoon

Green chillies 3

Grated coconut 2 tablespoon

Ginger 1 inch piece

Raw rice 1 tablespoon

For tempering

Curry leaves 1 sprig

Turmeric powder 1 teaspoon

Asafoetida, a pinch

Mustard seeds 1 teaspoon

Urad dal 1/4 teaspoon

Dry red chillies 1

Coconut oil 1 tablespoon

Salt as needed

For Bonda

Whole urad dal 1 cup, soaked for 2 hours

Ginger 1 inch finely chopped

Asafetida 1 teaspoon

Pepper 1 teaspoon

Cumin 1/4 teaspoon

Oil for frying

Salt as needed

How to start

Wash and soak the urad dal for 2 hours, and then grind it into a smooth thick batter. Add salt, pepper, cumin, finely chopped ginger, asafetida and set aside.

Heat oil in a kadai, drop spoonful of batter into the oil and make bondas. Deep fry them in medium flame until golden brown. Use the rest of the batter in the same way.

Before grinding the masala for the mor kuzhambu soak coriander seeds, toor dal and raw rice in water for 20 minutes.

Now add the rest of the ingredients given under "to grind" in a mixer jar, add the soaked coriander seeds, raw rice, and toor dal mixture. Grind it into smooth paste adding water.

In a bowl, add the curd and whisk until its smooth. Add the ground coconut mixture, turmeric powder, and salt. Mix well.

Heat coconut oil in a pan, temper with ingredients mentioned below "For tempering"

Let the mustard seeds splutter. Add the sour curd mixture. Add 2 cups of water and lower the flame. Check for the consistency and taste. The gravy should not boil. Switch off the flame when the gravy froths up.

Add the prepared urad dal bondas to the hot mor kuzhambu.

Serve with hot rice and potato fry.

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