MORKUZHAMBU BONDA
Whenever there is a lunch party at home I love to serve hot and spicy Bisibele Bath as the main dish. Tahir Vadai is another special dish - especially during Summer - which goes very well with the spicy Bisibele Bath. Today being a cold and rainy day I decided to substitute the cold Thair Vadais with a warm and spicy Morkuzhambu Bonda for our special guests who turned up for lunch. We could only get the picture of the finished dish as the guests were expected any moment!
INGREDIENTS FOR THE BONDAS
Black gram dal - 1 cup
Fresh ginger - 1 inch piece
Salt - 1 pinch
Oil - for frying
Thin butter milk with one pinch of salt for soaking
TO PREPARE THE BONDAS
1. Soak the black gram dal for an hour.
2. Drain, and grind with ginger and salt adding water little by little into a thick, smooth and fluffy batter.
3. Keep the thin butter milk ready.
4. Heat oil in a kadai.
5. Beat the batter well and drop a small scoop of batter into the hot oil and fry till it turns golden brown in colour. A batch of 4 or 5 Bondas can be fried at a time.
6. Drain the Bondas well and immediately immerse them in the salted butter milk.
7. Remove the soaked Bondas into a bowl before immersing the second batch.
INGREDIENTS AND
METHOD TO PREPARE MORKUZHAMBU
Bengal gram dal - 1 tbsp
Coriander seeds - 1 tbsp
Cumin seeds - 1 tsp
Fenugreek seeds - 1 pinch
Mustard seeds - 1 pinch
1.(Soak all the above ingredients for at least half an hour till the dal becomes soft.)
Green chillies - 3
Fresh coconut gratings - 1 tbsp
Turmeric powder - 1 pinch
Rice flour - 1 tsp
Salt - 1 tsp
2.(Grind all the ingredients along with the soaked ingredients into a smooth paste and keep aside.)
Curds - 2 cups
3. Blend all the ground ingredients with curds.
FOR SEASONING
Sesame oil - 1 tsp
Mustard seeds - 1/4 tsp
Fenugreek seeds - 1 pinch
Broken Red chillies - 2
Curry leaves - a few
4. Heat oil in a seasoning ladle and add mustard seeds.
5. When the mustard seeds splutter add fenugreek seeds and fry till they are golden brown.
6.Add the broken red chillies and fry till they are crisp.
7. Finally add the curry leaves and pour the seasoning into the curd mixture.
8. Cook the mixture till it starts foaming and switch off flame.
TO FINISH THE DISH
9. Pour the hot Morkuzhambu over the soaked Bondas and garnish with coriander leaves.
Morkuzhambu Bondas can be relished as snacks as they are.
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