Wednesday 21 September 2016

Bonda Mor Kuzhambu Recipe/Ullundhu Bonda Mor Kuzhambu Recipe/Urad Dal Fritters in Spiced Yogurt Curry

Today I am going to share a very traditional recipe of Tamil Nadu, it is one of the most authentic delicacy served in weddings and full meal course. We usually make more kuzhambus with different types of vegetables or even just plain more kuzhambu, but this one is just awesome. The bondas made out of urad dal, are soaked in water and then dropped into the more kuzhambu, which absorbs the spicy butter milk and is extremely soft, which in turn just melts in your mouth and taste heavenly. Do try it out friends and post your comments here. Keep visiting for more delightful recipes from my kitchen.

Here’s how to make Bonda More Kuzhambu with step by step photos…
For the Bonda
Urad Dal
1 cup
Raw rice
2 tsp
Green Chillies
½ inch finely chopped
Black Pepper Corns
1 tsp
Curry leaves
As needed
For frying bondas

For More/Mor Kuzhambu
Butter milk/Sour curd
2 cups
Turmeric powder
¼ tsp
As needed
Cilantro/coriander leaves
1 tsp finely chopped [optional]

For Grinding
Grated Coconut
¼ cup
Coriander seeds/dhaniya
1 tsp
Green chillies
1 inch piece
Thoor dal/Thuvaramparuppu
1 tsp
Raw rice
½ tsp
Cumin seeds/Jeeragam
1 tsp

For Tempering
2 tsp
Mustard seeds
½ tsp
Cumin seeds
½ tsp
Dry red chillies
Curry leaves
Preparation Time: 30 minutes                           Recipe Category: Main Course
Cooking Time: 35-40 minutes                             Recipe Cuisine: TamilNadu, Indian
Serves: 4-5
Author: Priya Anandakumar

Preparing the Bondas
Wash and soak the urad dal along with rice in water for about 2 hours. After that, wash it thoroughly, drain the water and grind the dal along with green chilli and salt in grinder. Grind until it is fluffy and soft, do not add water, just sprinkle little when grinding.

Transfer it to a bowl. Add the black pepper corns, curry leaves, chopped ginger and mix thoroughly.

Heat oil in a kadai, when the oil is hot enough, make small balls and drop it into the oil slowly.

When dropping the bondas, lower the flame. Let the bondas cook until golden brown colour in medium flame on all the sides. Now remove it transfer it to a bowl. 

Similarly make all the bondas. Take warm water in a wide bowl. Drop the fried bonda’s in warm water. Let it sit for few minutes. Then drain all the water completely and keep it aside.

Now Let’s prepare the More Kuzhambu/Mor Kuzhambu

Soak the rice, thoor dal, dhania/coriander seeds, cumin seeds mentioned under grinding for 20 minutes in water.

Drain the water and grind them along with green chillies, ginger and grated coconut to a fine paste.

Churn/beat the curd/yogurt with turmeric powder and salt, this step is essential to avoid any lumps.

Heat oil in a pan, splutter mustard seeds, then add cumin seeds, dry red chillies, curry leaves and fry for 20- 30 secs.

Now add the ground paste and stir it well along with ¼ cup of water and salt.

When this mixture comes to rolling boil, add the churned buttermilk . 

Let it come to boil in low flame and switch off the stove in 2-3 minutes. This step is essential to maintain the kuzhambu in right consistency.

Now add the fried and soaked Bondas to the Morekuzhambu. Soak the bondas in morekuzhambu for atleast 10-15 minutes before serving.

Thank you all for visiting my blog, please come back again for more authentic and traditional dishes of Tamil Nadu.

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Until then I am signing off…


  1. love how you come up with healthy and yummy recipes
    keep in touch

  2. wow tempting mor kuzhambu priya :) so very well explained , I have had this kuzhambu once :)


Hello everybody,
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Priya Anandakumar