Bonda Mor Kuzhambu Recipe
Mor Kuzhambu is a flavorful and traditional South Indian dish, often prepared with curd (yogurt) and a variety of spices, making it an ideal dish for a comforting meal. When combined with the delicious crunch of urad dal vadas, or ‘bonda,’ this dish becomes an irresistible choice, especially in Tamil Brahmin weddings and special occasions. The aromatic addition of coriander seeds and fresh coconut enhances the richness of the dish, making it unique and flavorful. The tangy yogurt, paired with the crispy bondas, makes this recipe a must-try. Serve it alongside Steamed Rice and Crispy Potato Fry for a complete and delightful experience. This recipe brings the essence of South Indian cuisine right into your home, perfect for a weeknight dinner or a weekend brunch.
Ingredients
For Mor Kuzhambu (Curd-based Gravy):
| Ingredient | Quantity |
|---|---|
| Curd (Dahi / Yogurt) | 1 cup |
| Arhar Dal (Split Toor Dal) | 1 tablespoon |
| Coriander Seeds (Dhania) | 1 tablespoon |
| Fresh Coconut (Grated) | 3 tablespoons |
| Ginger | 1-inch piece |
| Dry Red Chillies | 2 |
| Curry Leaves | 1 sprig |
| Asafoetida (Hing) | A pinch |
| Mustard Seeds (Rai / Kadugu) | 1 teaspoon |
| Chana Dal (Bengal Gram Dal) | 1 teaspoon |
| Oil | 2 teaspoons |
| Salt | To taste |
For Bonda (Urad Dal Fritters):
| Ingredient | Quantity |
|---|---|
| White Urad Dal (Split) | 1 cup (soaked for 2 hours) |
| Ginger | 1-inch piece |
| Green Chilli | 1 |
| Salt | To taste |
| Oil | For frying |
Preparation Time:
20 minutes
Cooking Time:
30 minutes
Instructions
-
Prepare the Bonda:
- Begin by washing and soaking the urad dal for about 2 hours. Once soaked, drain the water and grind the dal along with ginger and green chilli into a smooth paste using a mixer or grinder.
- Transfer the batter into a bowl, season with salt, and whisk vigorously to achieve a light, airy texture.
- While the batter is resting, soak the coriander seeds, toor dal, and dry red chillies in water, and set them aside.
- Heat enough oil in a frying pan on medium heat. Once the oil is hot, drop spoonfuls of the batter into the hot oil to form small, round bondas. Fry them until golden brown, just like you would make medu vadas. Remove and drain the bondas on absorbent kitchen paper. Repeat the process with the remaining batter.
-
Prepare the Mor Kuzhambu:
- In a mixer, grind the soaked coriander seeds, toor dal, dry red chillies, and fresh grated coconut along with a piece of ginger into a smooth paste.
- In a separate bowl, whisk the curd (yogurt) until smooth, then add the ground coconut paste and mix well. Season with salt and set aside.
- Heat oil in a pan over medium heat. Add mustard seeds and chana dal. Once the mustard seeds crackle, add the asafoetida, dry red chillies, and curry leaves. Let them splutter for a few seconds to release their flavors.
- Add the whisked curd and coconut mix to the pan along with 2 to 3 cups of water, depending on your desired consistency. Bring it to a gentle boil.
- If the Mor Kuzhambu is too thick, adjust the consistency by adding more water. Let it simmer for about 10 minutes to blend the flavors.
-
Combine the Bonda and Mor Kuzhambu:
- Once the Mor Kuzhambu is well cooked, gently drop the prepared bondas into the gravy. Allow it to come to a boil again and simmer for a few minutes, ensuring the bondas absorb the flavors.
- Turn off the heat and let the dish rest for a few minutes before serving.
Serving Suggestions
Serve the Bonda Mor Kuzhambu hot with a side of Steamed Rice and Crispy Potato Fry for a complete and satisfying meal. The rich, tangy flavors of the Mor Kuzhambu paired with the crispy bondas make this dish ideal for any special occasion or as a comforting weekday dinner.
Allergen Information
- Dairy: Contains curd (yogurt).
- Legumes: Contains urad dal (black gram) and chana dal (Bengal gram).
- Gluten-Free: This recipe is naturally gluten-free.
- Vegetarian: This is a vegetarian recipe, suitable for those following a plant-based diet.
Dietary Preferences
- Vegetarian-Friendly: Suitable for vegetarians.
- Gluten-Free: A great choice for those avoiding gluten.
- Protein-Rich: The urad dal and chana dal provide a good source of plant-based protein.
- Low in Carbs: This recipe is relatively low in carbs, making it suitable for a low-carb or keto diet.
Tips and Variations
- Spice Level: You can adjust the spice level of the Mor Kuzhambu by adding more or fewer green chillies as per your preference.
- Coconut Milk: For a richer flavor, you can replace some of the water in the Mor Kuzhambu with coconut milk.
- Add Vegetables: You can add vegetables like drumstick (moringa), okra, or bottle gourd to the gravy for extra texture and flavor.
Conclusion
Bonda Mor Kuzhambu is a perfect blend of tangy, savory, and aromatic flavors that represent the essence of South Indian cuisine. Whether you’re preparing it for a family meal, a special occasion, or a casual weeknight dinner, this dish will never fail to impress with its unique combination of curd, spices, and crunchy bondas. Enjoy it with steamed rice and a crispy side for a wholesome and satisfying meal.
