KALYANA MOR KUZHAMBU:
Kalyana Mor Kuzhambu/ Bonda mor kuzhambu is a classic recipe served on most of the wedding menu especially on Brahmin weddings. I admired most of the wedding menu, though I’m not a great fan of curd. This recipe is just delicious. This is not hard to make at home, easy but need more patience. You can serve this as getti kuzhambu or as a side. Simply superb.
Ref : Mint Padmanathan chef
Ingredients
- Curd – 1 cup
- Coriander seeds – 1 tblsp
- Grated coconut – 1.5 tblsp
- Toor dhal – 1 tblsp
- ginger – ½ – 1 inch
- Green chili – 2 no(medium)
- Turmeric powder – ½ tspc
- Salt – as req
- Water – as req
For Tempering:
- coconut oil – 2 tblsp
- Curry leaves -1 sprig
- Asafetida – a pinch
- Mustard seeds – ½ tsp
- Urad dhal – ½ tsp
- Dry red chili – 2 nos
For bonda:
- urad dhal – 1 cup
- salt – as req
- oil – for deep frying
Procedure:
Step 1:
Soak the urad dhal for about 2 hrs in a wide bowl, in another bowl soak the items for mor kuzhambu (toor dhal, coriander seeds, ginger, green chili) for about 15-20 mins.
Step 2:
- Grind the urad dhal for making bondas, the batter should be light and fluffy (add water very little). Mix the batter with required amount of salt and keep aside.
- Grind the mor kuzhambu items along with some grated coconut in a small mixie jar and keep aside
- In a mixing bowl beat the curd gently and add the mor kuzhambu grounded masala to it along with some turmeric powder and salt and mix well.
Step 3:
Place a kadai for deep frying the bondas, once the oil get enough hot drop the finger full of batter gently, do not over crowd the pan. Cook the bondas in medium flame. Once the bondas are cooked completely (sizzle sound off) take off from the oil and place over kitchen towel to remove the excess oil.
- Immerse the hot bondas into a hot water bowl for great bonda texture.
Step 4:
In a sauce pan pour the mor kuzhambu mixture in a medium-low flame. Stir often to avoid scorching.
The most important thing of making this delicious recipe is, the mor kuzhambu mixture should not boil. When the mixture starts bubbling/ froths up turn off the flame and add the light and fluffy bondas into it.
This method as I said before it’s like getti kuzhambu, if you want to serve this as main dish then add curd and water little more for more gravy.
