Kalyana Mor kuzhambu | Bonda morkuzhambu

Kalyana mor kuzhambu | wedding style mor kuzhambu, also called as bonda morkuzhambu , is a popular recipe served in Tamil brahmin weddings. I have posted my mom's version of mor kuzhambu long back and mambazha mor kuzhambu recently. Though i have heard from many relatives in the family adding coriander seeds to morkuzhambu, never tried that in my version. During my trichy trip 2 months back, my perimma was explaining me this Iyengar bonda morkuzhambu ( she told me this name) recipe to me. the way she explained made me to try this at home soon, but some how it got delayed. Finally i tired this last week and we all loved it very much. It tasted the same morkuzhambu which are served in weddings. Try this kalyana morkuzhambu at home and let me know how it turned out.  We also make paruppu urundai morkuzhambu, with the same style but for that the dal miture will be steamed. Will post that version latter. Check out my

• Kalyana rasam
• Kalyana sambar

Kalyana morkuzhambu

  Preparation Time : 15 mins+ soaking 2 hours | Cooking Time : 35 Mins |Serves: 3-4

    For the morkuzhambu 
 Yogurt | thayir | curd   1 cup 
 Toor dal   1 tblsp
 Dhaniya | coriander seeds   1 tblsp
 Green chili  1
 Ginger  a small piece
 Coconut   2 tblsp
 Red chili   1
 Turmeric powder   1/4 tsp
 Salt  as needed
 Coconut oil  1 tsp
 Mustard seeds  1/4 tsp
 Red chili   1
 Curry leaves   few

    For the bonda (12 small bondas)
Toor dal    2 tblsp
Channa dal   2 tblsp
Urad dal   2 tblsp
Moong dal   2 tblsp
Ginger  a small piece 
Red chili  2
Salt  as needed
Asafoetida   a generous pinch
Oil  for deep frying

     

Method:

• Soak the ingredients for the bonda for 2 hours. (toor dal + channa dal + urad dal +moong dal  + urad dal )

• Drain the water and grind this into coarse thick paste along with red chili, salt and asafoetida.
•  Do not add much water while grinding. Grind this as we do for aama vadai. 

• Soak the ingredients for morkuzhambu . Soak the toordal, ginger, red chili, green chili, coriander seeds for 15 minutes. 

• Grind this into a fine paste along with coconut.  Add little water while grinding. 

• Whisk the yogurt and add 1/4 cup of water to this. 
• Add the ground paste to this.
• Add salt and turmeric powder.
• Mix well without any lumps.

• In a pan add this yogurt mixture and keep the flame low. Stir in between. This gravy should not boil. 
• When the gravy froths up switch off the flame.

• Meanwhile heat a pan with oil to make the bondas. 
• Take a small portion of the batter and drop it in the oil. No need to make this in to any round shapes.

• Cook this in a medium flame and when it becomes nice golden brown colour take it out from the pan. 

• Transfer this to the hot morkuzhambu. Repeat the same for the rest of the batter.

• In a pan add coconut oil and temper with mustard seeds and 1 red chili.
•  When the mustard crackles add this to the morkuzhambu and mix well. 
• Garnish with curry leaves.

• Serve with hot rice. 
• A simple fried papad or vadam will be a best accompaniment for this morkuzhambu. 

Notes:

1. Bonda batter should not be too thick ,else it will be very hard while eating.
2. Ensure that the morkuzhambu is not very thick, as it gets more thickened after few minutes of adding the bondas.
3. Always add when both the morkuzhambu and bondas are hot. This way the flavour will get infused more into the bondas.
4. You can skip the bondas and make plain morkuzhambu too. 

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