October 14, 2021

Bonda Morkuzhambu | Festive lunch platter - Ayudha Pooja Special Thali #5

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 Mor kuzhambu is a typical South Indian curry prepared using yogurt and coconut paste and vegetables like pumpkin,  ladies finger, chayote /chou chou.  Recipes for Poosnikaai (Ash gourd) Morkuzhambu and Vendakkai (Ladies finger) Mor Kuzhambu is already there on the blog .

Bonda Morkuzhambu  is a Tambrahm speciality and is part of wedding feast.  Bondas are small vadas made using udad dhall and then dunked into the freshly prepared Morkuzhambu. 

Bonda Morkuzhambu can be called as a close cousin of Kadhi Pakora which is a North Indian delicacy.  

Bonda Mor kozhambu comes in very handy when we are out of veggies or want a break from the usual menu .Normally at my home,we make Bonda Morkuzhambu on festive occasions or when we are having guests over for lunch or dinner . 

I learnt this bonda mor kuzhambu recipe from my amma who learnt it from my paternal grandmom  ..my dad keeps telling me that my grandmom made one of the best bonda Morkuzhambu, sadly I never got an opportunity to taste this delicacy from my Patti's kitchen.  So for me,this is one of the many heirloom recipes I cherish and treasure. 

I make the vada batter a little spicy so that when it is dunked in the yogurt gravy ,it absorbs all the flavors well and tastes good when we take a bite . 

Today being, Ayudha Pooja or Saraswathi Pooja ,I have prepared Bonda Morkuzhambu as part of my festival menu .  For lunch we are going to feast on

Bonda Morkuzhambu  (scroll down for recipe

Rasam vadai 

Kondakadalai Sundal 

Plain Vadas

Arisi Kadala Paruppu Payasam 

Rice + Ghee 

Preparation Time - 3 hrs
Cooking Time - 30 mins
Complexity - Medium 
Serves - 2 to 3 


250ml thick yogurt 
100 ml water 
2 tsp oil
1 tsp mustard 
1/2 tsp methi /fenugreek seeds
2 to 3 dry red chillies 
fresh curry leaves 
pinch of turmeric 
Pinch of asafoetida 

To grind

 6 to 7 tbsp  fresh grated coconut 
1/2 tsp jeera/cumin 
3 to 4 green chillies 
1 tsp channa dhall /bengal gram
2 tsp dhaniya /corriander seeds
Small piece ginger 

For the Vadas / Bondas 

1/2 cup udad dhall 
2 green chillies 
Few curry leaves 
Fresh corriander 
Salt as needed 


To make the bondas 
  • Wash and soak the udad dhall in water for 3 hrs .
  • Drain the water and add it to the blender and using very little water grind into a smooth paste .
  • Transfer it to a mixing bowl and add salt ,chopped green chillies,  curry leaves and fresh corriander. 
  • Whisk it well using a spoon or whisk for atleast 10 mins . This will make the batter fluffy and aerated. 
  • Heat oil and pinch out small roundels of this vada batter and fry on medium flame until it is crisp and golden brown. 
Preparation of Mor Kozhambu
  • Soak all the ingredients under the "to grind" section in water for 10 to 15 mins and grind into a fine paste.
  • Whisk the yogurt until is creamy and smooth. 
  • Add in the ground spice paste to the whisked yogurt along with salt and turmeric powder and mix well with water mentioned . Donot add too much water , else the mor kuzhambu will be runny and will split on boiling.  
  • Cook on medium flame until the mixture starts frothing up . 
  • Remember to turn it off at this stage..continuing to cook further will end up in splitting the yogurt..we donot want that to happen. 
  • Prepare a tempering of mustard seeds , methi  Curry leaves and dry chillies in hot oil and pour it over the mor kuzhambu.  You can use coconut oil for tempering for added taste and flavor. 
Assembling Bonda Morkuzhambu 
  • Add the fried bondas to the Mor Kozhambu and mix well .
  • Let it rest for 10 15 mins before serving so that the bondas absorb all the flavors of the mor kuzhambu nicely .
  • Make sure the mor kozhambu is hot while you add the bondas else they won't turn soft and spongy.  
  • Both bondas and the mor Morkuzhambu have to be freshly made. 
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  1. An interesting yogurt based curry Priya. I love pakora kadhi so this bonda morkuzhambu is so tempting. Using urad dal bonda, must be so crispy and soft at the same time.

    1. Yes mayuri ji .. I am sure you will like it ..tastes yum ... can also be served as a starter like dahi vada

  2. Wow! I did not know that south India had their own kadhi pakoda. So yum and delicious will relish bonda morkuzhambu by itself.

    1. Archana infact there is one more version which I shall post soon,meanwhile you try this and give me your feedback :-)

  3. Mor kozhambu with urad wada is quite new to me. We put the lentil fritters in majjige huli which is similar to this. Loved this version of recipe.

    1. Ya we also make the lentil Fritters majjige huli but this one is a Tamil Brahmin special...mostly forgotten these days

  4. I love Mor kozhambu. Bonds mor Kozhambu looks absolutely lip smacking . Would love to try your version soon. I would love to polish it off with some rice , sandige and pickle.

  5. My father loves bonda morkozhambu. Infact ot is one he grew up a lot with and hence it is dear to him and therefore us too. Thanks for bringing back those memories.

  6. Oh wow bonda morekuzhambu is such a nostalgic dish for us. Amma makes extra bondas during festivities just to make morekuzhambu the next day. Simple, yet satisfying dish.


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