Thursday, August 23, 2018

Posted by Mala at 12:00:00 AM No comments
This is a very famous kuzhambu in Brahmin households, and sometimes in marriages also, this is being served. The soft bondas, which have drunk the more kuzhambu, turn us into  drunkards. It is a real delicacy.
Please check my other South Indian kuzhambu varieties


Ingredients
Fresh curds/yogurt - 3 cups, well whisked
Hing powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Salt to taste

To soak and grind
Channa dhal - 2 tsps
Tur dhal - 2 tsps
Jeera/cumin seeds - 1 tsp
These 3 items to be soaked in water for 1/2 an hour
Fresh grated coconut - 3 tbsps
Green chillies - 4

To season
Coconut oil - 3 tsps
Mustard seeds - 1 tsp
Methi/fenugreek seeds - 1 tsp
Some curry leaves

For the bondas
Whole urad dhal - 1/2 cup, soaked for 1 hour, along with 1 tsp rice
Green chilli - 1
Hing powder - 1/4 tsp
Salt to taste
Pepper - 1/2 tsp
Fresh coriander leaves , chopped - 2 tsps

For garnishing
Coriander/cilantro leaves

Recipe cuisine: South Indian; Category: Lunch/dinner
Prep time: 10 mts; Soaking time for urad dhal and grinding ingredients - 1 hour; 
Cooking time: 20 mts

Serves 3-4
Ingredients soaked in water, then ground with coconut and green chillies, and added to the whisked curds

Salt added to the buttermilk , hing powder, turmeric powder and some curry leaves put on top of the kuzhambu mixture, and seasonings done with the above mentioned ingredients

Urad dhal and rice soaked for an hour, drained completely, and first ground with green chilli and hing powder, then salt and pepper added and ground, and finally coriander leaves and and going to be mixed well


More kuzhambu, cautiously kept on lowest flames, and heated till it becomes frothy.


Small bondas made and kept aside.


Add the bondas just 1/2 an hour before serving, otherwise, the bondas will drink up all the more kuzhambu, and there will be nothing left for you😀



This post first appeared in www.malpatskitchen.com




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