Thirunelveli urundai more kolambu

Serves 5-6

Cooking time: 20mins

Ingredients

Ingredients for Bonda:

Urid dal1/4 Cup

Raw Rice1/2 teaspoon

Green Chilli2

SaltTo taste

Ginger1/2 inch piece

Curry leavesFew

Pepper (Optional)1/4 teaspoon

Ingredients for Morzhambu

Thick buttermilk or yoghurt 1 Cup

Turmeric powder1/4 teaspoon

SaltTo Taste

For Grinding:

Coriander seeds1 tablespoon

Channa dal2 teaspoon

Ginger1 inch piece

Green Chiilies4

Grated Coconut1/2 Cup

For Seasoning

Coconut Oil / Cooking oil1 teaspoon

Mustard seeds1 teaspoon

Curry leavesfew

Red Chillies2

Method for making bonda / vada:

1)  Wash and Soak the uriddal along with rice in water for about 2 hours. After 2 hours, drain the water from the dal and grind the dal and rice along with green chilli, salt, pepper and ginger to a nice and fluffy paste as we generally do for medhuvada. 

2)  Add curry leaves to the vada batter and mix well. Heat oil in a pan, when the oil is hot enough, take batter little by little and drop it in oil. No need to worry about the shape. Deep fry the vada in medium flame till they are golden brown color.

3)  Take warm water in a broad vessel. Drop the fried vada / bonda in the warm water. Repeat the step for the rest of the vada/bonda batter. Now our bonda are ready. Lets make our morkuzhambu.

Method for making Morkuzhambu:

1)  Soak the coriander seeds, channa dal in water for 10 minutes.  Drain water from the soaked coriander seeds and channa dal  and take them to the mixer along with green chillies, ginger and grated coconut

2)  Grind all to a nice paste. In a pan or vessel, take the ground paste. 

3)  Add yoghurt, turmeric powder and mix well. Keep the vessel over the flame. When the morkuzhambu starts forming forth and it is about to boil, remove from flame. Add salt and mix well. We can add salt before boiling also but it may dilute the curd so it is better to add salt after switching off the flame.

4)   Heat oil in a pan and add mustard seeds. When the mustard seeds starts to sputter, red chilli, fenugreek seeds, and curry leaves and then fry for 5 seconds. Add these seasoned ingredients to the morkuzhambu.

5)  The yummy morkuzhambu is now ready. Add the soaked vada/bonda in the morkuzhambu and mix well. 

RAMAA SPECIAL TIP

I sometimes add ½ cup of coconut milk, to enchance the taste.

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About Chef Ramaa shanker

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