Bonda Moru Kuzhambu

35 mins

Serves 6 people

Author: Rajni Ram

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Mor Kuzhambu is a traditional South Indian Yogurt based dish. This is similar to the North Indian Kadi, with a few modifications.

What is the difference between South Indian Mor Kuzhambu and North Indian Kadi – in the south Indian version a paste made of coconut, Coriander seeds, Tuvar Dal, Chana Dal, green chillies, and ginger is added to yogurt. This coconut and Dal based paste gives body to the curry. Whereas in the North Indian version, Chickpea flour/ Besan is used to get the right consistency. No Coconut is used, ginger and green chillies are added to the tempering, and powdered spices are added to the Besan and buttermilk mixture.

An array of vegetables can be used in making this dish . Vegetables like Plantains, Brinjal, Colaccasia/Arbi, Ash gourd, Pumpkin, Mango(ripe), Bhindi/Vendakai can be used to make this dish. These vegetables are used in a combination or individually to make the Mor Kuzhambu. Sometimes lentil dumplings are also used.

In this recipe, I am showing the method for the Bonda/Dumpling Moru Kuzhambu. This is a dish that I used to make so often in the past and realized I haven’t made any recently. Though the Moru Kuzhambu/Kadi is a weekly dish in my house, the Bonda Moru Kuzhambu I make only once in a while.

Usually, Urad dal/ Black lentils are soaked and ground to a fine batter and then deep-fried in oil. There is a popular south Indian snack called Mysore Bonda, so these Bondas are put in the Kadi. I make this in a much simpler fashion though. Idli/Dosa batter is a staple in all our homes, I have used that to make the Bondas with a little additional flours.

While you are here please check out other recipes by me like Vatha Kozhambu, Moru Kuzhambu with Bhindi, Gutti Vankaya Kura, Drumstick curry, Brinjal Pepper masala, Pachai Sundakkai Kuzhambu, and many more…

Here is the recipe for Bonda Moru Kuzhambu

Ingredients

To Soak for 15 mins

Dhania/Coriander seeds 1 tbsp
Jeera 1/2 tsp
Chana dal 1.5 tsp
Tuvar dal 1 tsp
Dry red chilli 1
Methi seeds a pinch(optional)
To grind:
Green chilli 1 big
Ginger1/2 inch piece
Coconut 2 tbsp +
All soaked ingredients after draining water.
Curd 300 ml or 2 cups(refer method) (1 cup=150ml)

For the Bondas/lentil Dumplings

Idli/Dosa batter 1.5 cup
Rice flour 1.5 tbsp
Green chillies 2 chopped
Ginger 1/2 inch piece chopped
Cumin- pepper powder 1 tsp
Curry leaves a few
Oil for frying the dumplings

For tempering

Oil 1 tbsp
Mustard seeds 1 tsp
Cumin seeds/Jeera 1/2 tsp
Dry red chillies 2 broken
Urad dal 1 tsp
Chana dal 1/2 tsp
Curry leaves a few
Salt to taste

Assemble all ingredients. Soak all ingredients mentioned under “to soak” for 15 minutes. After 15 minutes, drain water and put the soaked ingredients into a blender.
Add the ingredients mentioned under “to grind” except the curd and grind them to a coarse mixture. Now add 2 tbsp curd to the coarse mixture and grind again to a smooth paste.
To the Idli/Dosa batter add the rice flour, green chillies, ginger, cumin-pepper powder, and curry leaves and mix nicely. Heat oil in a Kadai for deep frying the Bondas. Now drop a small amount of batter into the oil with your finger or one can use a tablespoon to do it. Repeat for all batter, drain in absorbent paper and keep aside.
Now put a Kadai on the flame and pour the ground paste into it. Reduce the flame and add 1 to 1.5 cups of water and simmer it. The paste has to cook well, for about 2 minutes or until the raw taste of the masalas is gone.
Now smoothen the remaining curd(we used only 2 tbsp for the paste) with a whisk or give it a single spin in the blender and pour this curd into the cooking paste. Add turmeric powder and salt.
Once the curd is poured, keep stirring constantly for a few minutes, approx. 2 minutes and put off the flame. Now in a Kadai heat oil, add all the tempering ingredients, fry them and add to the Mor Kuzhambu. Let the Bondas soak for a few minutes and then the Mor Kuzhambu is ready to serve.

Soak all ingredients mentioned under “to soak” for 15 minutes. After 15 minutes, drain water and put the soaked ingredients into a blender. Add the ingredients mentioned under “to grind” except the curd and grind them to a coarse mixture. Now add 2 tbsp curd to the coarse mixture and grind again to a smooth paste.

While the above ingredients are soaking, let’s fry the Bondas. To the Idli/Dosa batter add the rice flour, green chillies, ginger, cumin-pepper powder, and curry leaves and mix nicely. Heat oil in a Kadai for deep frying the Bondas. Now drop a small amount of batter into the oil with your finger or one can use a tablespoon to do it. Drop tiny amounts of batter, because they fluff up in the oil. Repeat for all batter, drain in absorbent paper and keep aside.

Now put a Kadai on the flame and pour the ground paste into it. Reduce the flame and add 1 to 1.5 cups of water and simmer it. The paste has to cook well, for about 2 minutes or until the raw taste of the masalas is gone. Now smoothen the remaining curd(we used only 2 tbsp for the paste) with a whisk or give it a single spin in the blender and pour this curd into the cooking paste. Add turmeric powder and salt. The flame should be low throughout. Once the curd is poured, keep stirring constantly for a few minutes. This should take approximately 2 minutes and then switch off the flame. Once the curd is poured, it should not simmer for long. Now add the fried Bondas. Now in a small Kadai heat oil, add all the tempering ingredients, fry them and add to the Mor Kuzhambu.

Let the Bondas soak for 10 minutes. The tasty Bonda Mor Kuzhambu is ready to relish.

Serving Suggestions: Hot rice and Parupu Usili on the sides. It is a match made in heaven with Coconut(Thengai ) Sevai(rice hoopers) or even with Coconut rice.

Notes:

The flame should always be low while cooking this dish, as curd on the high flame will split and the water will separate.
For the same reason once the curd is poured into the masala paste it has to be stirred constantly, to avoid separating of water and curd, which will turn the dish runny.
To fry the Bondas use a spoon to drop the batter, as it is safer. At a time a few Bondas can be fried.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

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