Narthangai Kuzhambu/ Citron Curry

Kerala Olan Recipe/ Olan

Pidi Karunai Kizhangu Masiyal

Bonda Moru Kuzhambu

This is a popular south Indian dish made of curd/yogurt and is the counterpart of the North Indian Kadi. In the North Indian Kadi chickpea flour or besan is used to give body to the dish, whereas in Mor Kuzhambu, Chana dal and Tuvar dal( yellow lentils and gram) along with coconut and coriander seeds are used to give body. The masalas used in Kadi are in powdered form, whereas in the South Indian Mor Kuzhambu the whole masalas are ground to a paste.

The array of vegetables that can be used in making this dish is huge. 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 then stopped making altogether for the past two years, for no specific reason ofcourse. 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. That’s all. 

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

 

   Directions: 

   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.

 

STEPWISE RECIPE FOLLOWS

1.  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.

 

 

 

2. 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.

3. 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.

 

 

 

 

 

 

 

 

Karuvepilai Podi/Curry Leaves Powder (For Rice)

Karuvepilai or curry leaf plant is an aromatic plant the leaves of which are used in seasoning dishes. Most south Indian dishes have Curry leaves as their common tempering element. Apart from imparting their aroma to a dish they also add a huge amount of flavour. These leaves have many medicinal properties like- high calcium content, rich in Iron, aids in digestion, improves vision, rich in Vitamin A, and many more such benefits. 

In our house, we make this powder with fresh curry leaves and other spices that can be mixed with hot rice and ghee, or it can be added to rice tempered with peanuts and spices and made into Karuvepilai Sadam or Curry leaves rice. 

Karuvepilai powder can be stored in an airtight container for 3 months and more. 

While you are here please check out my other spice powder and sauce recipes like Sambar Powder, Rasam Powder, Sechzwan sauce, Pesto sauce and more…

Here is the recipe of Karuvepilai powder for you-

Ingredients:

Curry leaves 2 cups(stalks removed) washed and pat dried

Coriander seeds/Dhania 2 tbsp

Chana dal/ Gram 1 tbsp

Urad dal 1/2 tbsp

Jeera/ Cumin seeds 1 tsp

Dry red chillies 5 big ones

Tamarind lemon sized ball

Salt to taste.

Asafoetida 1 tsp

Oil for frying spices 1 tbsp

 

Directions:

In a Kadai heat the oil and add the chana dal and urad dal and fry until they turn golden brown. Now add the coriander seeds and Cumin and continue to fry. When the coriander turns aromatic add the dry red chillies and continue to fry. Now add the tamarind followed by asafoetida and fry until the tamarind turn a little crisp, about 30 seconds. Finally, add the washed and pat dried curry leaves and saute for about a minute. Switch off the flame and cool all the roasted ingredients. On cooling, transfer them to the dry mixer jar and grind to a fine powder. Add salt and give another spin the mixture. The Karuvepilai powder is ready for storing. Enjoy with hot rice and ghee. One ball of rice with this powder helps maintain iron levels, good for hair growth and has many more benefits.

 

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients.

 

2. Heat oil in a Kadai and add the urad dal and chana dal and fry until they turn light brown.

 

3. Add the coriander seeds and cumin seeds and continue to fry until the coriander seeds turn aromatic.

 

4. Now add the dry red chillies, tamarind, followed by the asafoetida and continue frying until the tamarind turns a little crisp.

 

5. Now add the washed and dried curry leaves and saute for a few minutes and put off the stove. Cool the roasted ingredients.

 

6. Put all of them in a dry grinder jar and grind to a fine powder. Add salt as required and the Kruvepilai powder is ready to store.

 

 

NOTES:

1. The curry leaves must be separated from the stalks, washed and pat dried.

2. Salt can be added while grinding or after grinding.

3. Store ina dry container.

4. More dry red chillies can be added for more spiciness.

 

Karuvepilai Rice made from the Karuvepilai Podi

 

To make Karuvepilai Rice- In a Kadai heat oil. When hot add peanuts and fry until light brown. Now add mustard seeds 1 tsp, chana dal 1 tsp, Urad dal 1 tsp, followed by broken dry red chillies and aasafoetida.  Fry until the dals turn light brown. Add Cooked rice made from 1 cup rice, followed by 2 to 3 tbsp of Karuvepilai Podi. Check and adjust salt. The yummy and healthy Karuvepilai Rice is ready. Enjoy. Bon Appetit.