BONDA MORE KUZHAMBU, how to make urad dhal dumplings soaked in yogurt sauce

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

Categories: No Onion-no garlic, South Indian Kuzhambus