Delicious Bonda Mor Kuzhambu: South Indian Yogurt Curry with Lentil Dumplings

Bonda Mor Kuzhambu Recipe

Bonda Mor Kuzhambu is a delightful South Indian dish that brings together the creaminess of yogurt, the unique flavors of spices, and the deliciousness of fried lentil dumplings (bonda). This recipe is perfect for a satisfying lunch or a comforting weekend brunch, served alongside steaming rice and crispy potato fry. Let’s embark on this culinary journey and discover how to prepare this wonderful dish, which perfectly embodies the love and warmth of home cooking.

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Ingredients

Nutritional Information (per serving)

Preparation Time

Servings

| Servings | 4 |

Cuisine

| Cuisine | South Indian Recipes |

Course

| Course | Lunch |

Diet

| Diet | Vegetarian |

Instructions

1. Prepare the Bonda: Begin by washing and soaking the white urad dal in water for about 2 hours. Once soaked, drain the dal and transfer it to a mixer grinder. Add a 1-inch piece of ginger and the green chili to the grinder, and blend until you achieve a smooth batter. Once done, transfer the batter into a mixing bowl, season with salt, and whisk it vigorously to incorporate air, which will give the bonda a light and fluffy texture.

2. Soak Spices: While the dal is soaking, soak the coriander seeds, split toor dal, and dry red chili in water separately. This will soften the ingredients, making them easier to blend later.

3. Fry the Bonda: Heat sufficient sunflower oil in a frying pan over medium heat. Once the oil is hot enough, take a spoonful of the prepared bonda batter and drop it gently into the oil. Fry the bonda until they turn golden brown and crispy, similar to how you would make medu vadas. Remove the bonda from the oil and drain them on kitchen absorbent paper. Continue the same process until all the batter is used.

4. Make the Mor Kuzhambu: In a mixing jar, take the soaked coriander seeds, toor dal, and the soaked dry red chili. Blend them together with a small piece of ginger and grated coconut to form a smooth paste.

5. Combine with Curd: In a large bowl, whisk the sour curd until smooth. Add the ground coconut mixture to the curd and season with salt, whisking until well combined.

6. Cook the Mor Kuzhambu: In a pan, heat a tablespoon of sunflower oil over medium heat. Add the mustard seeds and chana dal, allowing them to crackle and release their flavors. Next, add a pinch of asafoetida, the dry red chili, and curry leaves to the hot oil, letting them splutter for a few seconds.

7. Bring it All Together: Add the curd and coconut mixture to the pan along with 2 to 3 cups of water. Bring this mixture to a gentle boil. If the mor kuzhambu is too thick for your liking, add a bit more water and adjust the seasoning. Allow it to simmer for around 10 minutes to let the flavors meld together.

8. Add the Bonda: Once the Mor Kuzhambu is well-cooked, gently add the prepared bonda to the pan, ensuring they are coated with the flavorful sauce. Allow everything to come to a gentle boil, then switch off the flame.

9. Serve: Serve the Bonda Mor Kuzhambu hot, accompanied by steamed rice and crispy potato fry for a wholesome and delightful meal. This dish is perfect for a cozy weeknight dinner or a special weekend brunch with loved ones.

Enjoy your cooking, and let the love of food nourish you and your family!