Traditional Bonda Mor Kuzhambu Recipe Recipe

To begin making the Bonda Mor Kuzhambu method, we start with making the bonda.Wash and soak the urad dal for 2 hours, and then grind it along with ginger and green chilli to a velvety paste using a mixer grinder.Take out this mixture in a mixing bowl, seasoning with seasoning and fluff up it vigorously to attain a light texture.In the mean also soak the coriander seeds, toor dal and a died red chilli in moisture and keep aside.scalding up enough cooking oil in a frying wok on medium scalding up, and once the cooking oil is scalding enough, drop a spoon full of small balls of the bond mixture into the cooking oil and shallow fry till golden brown as you would make the medu vada's.Remove, sieve it on the kitchen absorbent paper and keep it aside.Likewise, prepare the bonda's with the remaining mixture.Now, to make the mor kuzhambu take the soaked coriander seeds, toor dal and red chilli in a mixie jar and grind it to a velvety paste along with ginger and grated coconut.Take a mixing bowl, fluff up the curd to velvety texture, introduce the ground coconut agitate to it, seasoning with seasoning and fluff up it together.scalding up cooking oil in a wok on medium scalding up, introduce mustard seeds, chana dal and let it crackle.introduce the asafoetida, a dried red chilli and curry leaves and let it splutter.introduce the tart curd and coconut agitate to this, 2 to 3 cups of moisture and bring it to a heat to boiling point.If the mor kuzhambu is too thick, introduce more moisture, adjust the seasoning and bubble gently for around 10 moments.Once the Mor Kuzhambu is well cooked, introduce the prepared bonda's to it, bring it to a subtle heat to boiling point and switch off the flame.present the Bonda Mor Kuzhambu method along with Steamed Rice and firm Potato shallow fry for a mouth-watering weeknight dinner or for the weekend brunch.