Bonda Mor Kuzhambu RecipeImage Credit source: aruna_vijay_masterchef/premasculinary
When it comes to the food of South India, most of the people remember Idli-Dosa, Sambhar, Vada, but there are so many traditional dishes about which people probably do not even know, but in the age of social media, the taste of food is also rapidly reaching from one place to another. One such dish is Bonda Mor Kuzhambu. This is a great refreshing curry for summer lunch which is served with hot rice.
Every household has its own traditional dishes which are passed from one generation to the next. People also prepare Bonda Mor Kuzhambu in many different ways. Chef Aruna Vijay has shared the recipe of this traditional South Indian curry. This summer you too must try this curry once in lunch.
Note the ingredients
grinding ingredients
You need green chillies 2 to 3, cumin – 1 tablespoon, whole coriander 1 tablespoon, ginger 1 inch, black pepper half teaspoon, curry leaves 1 handful, fresh grated coconut half cup, arhar dal 1 teaspoon (soaked for 30 minutes), chana dal 2 teaspoons (soaked for 30 minutes), raw rice 1 teaspoon (soaked for 30 minutes).
Ingredients of Bonda
You need 1 cup whole urad dal (soaked for 1 hour), water about 1/4 to 1/2 cup (as per requirement for grinding the dal), salt as per taste, a pinch of asafoetida, few curry leaves, finely chopped, green chilli 1 finely chopped, ginger, a little (finely chopped) oil for frying
Ingredients for Kuzhambu
You need 1 cup curd, half cup water, salt as per taste.
Ingredients for Tadka
Coconut oil 2 tsp, mustard seeds 1 tsp, urad dal half tsp, dry red chilli 4 to 5, curry leaves.
Note the recipe of Bonda Kunzhambu
- Grind all the ingredients mentioned above including whole coriander, ginger, coconut with some water to make a smooth paste and keep it aside.
- Now you have to beat the curd well until it becomes smooth. Keep in mind that it should be absolutely smooth.
- When the curd becomes smooth, add the grinded spices and coconut paste to it and also add salt.
- Put this curd mixture in a heavy pan and heat it on low flame while stirring continuously.
- Heat it until it becomes foamy. Do not boil it too much.
- Now grind the soaked urad dal with very little water. Beat it well with hands until it becomes fluffy.
- Now add salt, asafoetida, chopped curry leaves and finely chopped green chilli-ginger as per requirement to the urad dal paste and mix.
- Now heat oil in a pan and drop small dal pakodas (Bounda) into it and fry them till they become golden crispy.
- After frying, put the hot Bonda directly in the hot Mor Kuzhambu i.e. curd mixture.
- Now heat coconut oil in a tadka pan, add mustard, urad dal, dry red chilli and curry leaves to it and prepare tadka.
- Add this tadka to bonda and mor kuzhambu. Serve it with hot rice. This is a great lunch for a hot afternoon.
