Mor Kuzhambhu / Mor Kulambhu / Mor Kuzhambhu with Bonda

Mor Kuzhambhu is a simple kuzhambhu preperation made with left over yogurt.This particular kuzhambhu can be made with veggies like okra,white pumpkin,chayote,even with vadas.I have shared.Today's version is with urad dhal bondas. Whenever we make urad dhal vada,keep some batter and next day ,make the bondas and add it to the mor kuzhambhu.This is also one authentic recipe with no onion and garlic. Off to the recipe.....

                                                                      

                                                                                     

                                                                                                              Mor Kuzhambhu

                                                                

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   Basic Information

   Preparation time ~ 15 minutes
   Cooking time ~ 20 -25minutes

   Serves ~ 3

   

  Ingredients

 For the Kuzhambhu

Ingredient	Quantity
Yogurt/Curd/Thayir	1.5 cups
Toor dhla/thuvaram paruppu	2 tsp
Raw rice/pacharisi	1 tsp
Coriander seeds/dhania	2 tsp
Green chilly/pachamilagai	4-5
Coconut/thengai	3 tbs(grated)
Turmeric powder/manjal podi	1/4 tsp
Salt	1.5 tsp
Oil	1 tbs
Curry leaves/karivepillai	few leaves
Coriander leaves/kothamalli	1 tbs(chopped)

   For the tempering

  

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Fenugreek seeds/vendhayam	a pinch
Asafoetida/perungayam	a pinch
Dried red chilly/varamilagai	4-5(broken)

  For the bonda

Ingredient	Quantity
Urad dhal/uluthamparuppu	1/3 cup
Green chilly/pachamilagi	2
Ginger/inji	1/2 inch piece
Salt	1/2 tsp
Coriander leaves(chopped)	2 tsp
Oil	for frying

  Method

• Soak the urad dhal in water for an hour.Grind it to a smooth paste along with ginger and green chilly without adding any water.If needed sprinkle a tbs of water,transfer it to a bowl.To this add the chopped coriander leaves and salt.Mix it well and keep it aside.
• Soak the coriander seeds,toor dhal and raw rice in water for 10 minutes.
• Now take the soaked ingredients,green chilly,ginger and coconut in a blender jar and grind it to a fine paste.Churn the curd with a hand blender or pulse it in a blender.Set it aside.

• Now heat the pan with oil and splutter the mustard seeds and fenugreek seeds,then goes in the asafoetida and red chilly,curry leaves..Add the ground paste and rinse the blender jar with water and add it.Add the turmeric powder and salt.

• Boil it for couple of minutes or till the raw flavor disappears.Now add the churned yogurt and let it cook for one boil.Put off the flame once its cooked for one boil.Don't let it boil for long time.

• Now heat the oil in a pan to fry the bonda,once the oil becomes hot enough drop a small size of batter in the oil.Fry it till golden and remove it.Add the cooked bondas to the kuzhambhu and mix it well.Garnish it with coriander leaves.Let the bonda get soaked in the kuzhambhu for 15- 20 minutes.

• Serve it with rice and potato fry.

Do not boil the kuzhambhu for a long time after adding the yogurt otherwise it may curdle.

The bondas absorb the kuzhambhu after soaking and becomes thick,so adjust the consistency of the kuzhambhu while boiling.

Enjoy............................

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