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


 For the Kuzhambhu

1.5 cups
Toor dhla/thuvaram paruppu
2 tsp
Raw rice/pacharisi
1 tsp
Coriander seeds/dhania
2 tsp
Green chilly/pachamilagai
3 tbs(grated)
Turmeric powder/manjal podi
1/4 tsp
1.5 tsp
1 tbs
Curry leaves/karivepillai few leaves
Coriander leaves/kothamalli1 tbs(chopped)

   For the tempering
Mustard seeds/kadugu
1/2 tsp
Fenugreek seeds/vendhayam
a pinch
a pinch
Dried red chilly/varamilagai

  For the bonda

Urad dhal/uluthamparuppu
1/3 cup
Green chilly/pachamilagi
1/2 inch piece
1/2 tsp
Coriander leaves(chopped)
2 tsp
for frying


  • 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


    It looks like kadhi pakoda .Love the color of the khuzambu and the set up .

    Love Mor Kuzhambhu but rarely make it at home. Your dish looks soooo yummy!!

    As Sapana said, looks like pakoda kadhi. Reminds me of dahi vada.. :)

    That is an interesting dimension to plain more kulambu.

    instead of paruppu urundai, adding bonda is very interesting.

    We use channa dhal vada for mor kulambu. These urad dhal bondas sound tempting..

    Oh I love your inviting nalini. I never tried with the south Indian version of bondas, will have to make it sometime.

    Looks delicious Nalini, you are making me hungry. I have to try it soon:)

    Similar to kadhi pakodi, your version of the dumplings is interesting. I loved the setup for your pics!

    Slurp slurp, fingerlicking mor kuzhambu, hard to take my eyes from your clicks, wonderful dish there.

    More like Kadi pakora. Love it.

    great to use bondas in mor kozhambu - almost like we make paruppu urundai morkozhambu !!

    I make urundai more kuzhmbu with steamed lentil balls. This method of adding bondas is so interesting. I am going to try this sometime.

    a very different version than Veenas on this day but yours will make quite a delicious and hearty meal

    Wow what a beautiful presentation and mor kuzhambu looks yumm.

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