Skip to main content

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
                                                                

                                                                  
   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/kothamalli1 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............................








    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63








    Sumber http://www.naliniscooking.com
    Labels:

    Comments

    Post a Comment

    Popular posts from this blog

    Dosa Carnival -Recap

    Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
    Post a Comment
    Read more

    Masoor Dhal Masal Vadai

    For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
    Post a Comment
    Read more

    Vegetable Biriyani - Pressure Cooker Method

    Coming to day 3 of Blogging Marathon#62 under the theme quick dishes I am sharing a one pot meal.This biriyani can be made in 30 minutes if the veggies are chopped and kept or even frozen veggies can also be used. As I have the habit of chopping veggies for the next day cooking this takes only 20-25 minutes of cooking.Also I use the boiling hot water to cook the rice faster.When the rice is cooking in the pressure cooker you can make either a simple raita or an egg omelette to pair up with this biriyani.                                                                                                                                  ...
    Post a Comment
    Read more