Bonda Mor Kuzhambu

Veg Curry, Ginger, Preethi

Cumin, Cinnamon, Cardamom, Clove Bud, Ginger , Rice , Main course



  • Curd, little sour 1 cup
  • Ginger oil 5 drops


  • Toor Dal 1 tbsp
  • Coriander seeds 1 tbsp
  • Green chillies 3
  • Grated coconut 2 tbsp
  • Raw rice 1 tbsp


  • 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


  • 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


  • 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.