INGREDIENTS
- Curd, little sour 1 cup
- Ginger oil 5 drops
TO GRIND
- Toor Dal 1 tbsp
- Coriander seeds 1 tbsp
- Green chillies 3
- Grated coconut 2 tbsp
- Raw rice 1 tbsp
FOR TEMPERING
- Curry leaves 1 sprig
- Turmeric powder 1 tsp
- Asafoetida a pinch
- Mustard seeds 1 tsp
- Urad Dal ¼ tsp
- Dry red chillies 1
- Coconut oil 1 tbsp
- Salt As needed
FOR TEMPERING
- Whole urad dal (soaked for 2 hrs) 1 cup
- Ginger oil 3 drops
- Asafoetida 1 tsp
- Pepper Oil 5 drops
- Cumin Oil 5 drops
- Oil (For frying) As needed
- Salt As needed
METHOD
- Wash and soak the urad dal for 2 hours, and then grind it into a smooth thick batter. Add salt, pepper oil, cumin oil, ginger oil, asafetida and set aside.
- Heat oil in a kadai, drop spoonful of batter into the oil and make bondas. Deep fry them in medium flame until golden brown. Use the rest of the batter in the same way.
- Before grinding the masala for the mor kuzhambu soak coriander seeds, toor dal and raw rice in water for 20 minutes.
- Now add the rest of the ingredients given under "to grind" in a mixer jar, add the soaked coriander seeds, raw rice, and toor dal mixture. Grind it into smooth paste adding water.
- In a bowl, add the curd, ginger oil and whisk until it’s smooth. Add the ground coconut mixture, turmeric powder, and salt. Mix well.
- Heat coconut oil in a pan, temper with ingredients mentioned "For tempering"
- Let the mustard seeds splutter. Add the sour curd mixture. Add 2 cups of water and lower the flame. Check for the consistency and taste.
- The gravy should not boil. Switch off the flame when the gravy froths up.
- Add the prepared urad dal bondas to the hot mor kuzhambu.
- Serve with hot rice and potato fry.