Before i talk about Bonda morkuzhambu, let me share another version almosty similar to this, called as Mor kootan aka Mor kuzhambu

When I started to write the recipe for this particular dish , I was in a dilemma. Yet this is such a ridiculously easy dish and here I was trying to figure out how to go about writing the recipe.
The reason being the dish is not only unique to Kerala who call this Mor kootan and is a part of the Sadya., but also the southern states of India prepare this ,each with their own slight variation. There are so many variations to mor kuzmambu , yet one common ingredient being use of whisked buttermilk or yogurt with spices according to region.

It is called Mor Kuzhambu which is a sour yogurt based spicy thin gravy seasoned with green chillies,coconut and cumin dominating the flavours.

It is not so much about the veggies that go into this dish but the way this dish is prepared. I will give recipes for both versions that we prepare often.

Ingredients

1 cup of cubed ash gourd/white pumpkin

• 2 cups of thick buttermilk/slightly sour yogurt will also do.

• 1/2 cup of freshly grated coconut.

• 1 1/2 tsp cumin seeds.

• 2 green chillies.

• 1 tsp turmeric powder.

• salt to taste

• 1/2 tsp fenugreek seeds/methi seeds

• sprigs of curry leaves

• 2 tbsp coconut oi

• 1 tbsp rice flour (optional), 2 small red dry chillies for tempering

Method:

Peel and dice the pumpkin into cubes or small pieces.

Cook the pumpkin in 3/4 cup of water with turmeric powder,salt . Cook on low flame and in little water as pumpkins cook fast.

Grind:

Grated fresh coconut, cumin seeds,green chillies and add the rice flour if you want. It helps to slightly thicken the Mor Kootan if you are using thin buttermilk. You can even add the rice flour according to need towards the end instead of grinding along with coconut.

Whisk the yogurt/buttermilk and mix it to the ground coconut paste. Keep aside.

When the pumpkin is cooked well add the coconut,yogurt paste to the pumpkin and keep on low flame.Dont allow the mor kootan to bubble. Bring the curry to just boil and turn off the stove immediately.

Tempering:

Heat the coconut oil in a pan over medium flame and add the mustard seeds,methi seeds, dry red chillies,and curry leaves.Pour to the curry and cover so that the aroma stays.

Tasty Mor kootan/kuzhambu is ready to be served with rice. Enjoy!

The usual accompaniment for this kootan is cluster beans/flat beans paruppu usili ( Kothavaranga usili)

Now coming to Bonda mor kuzhambu, as the name suggests, it is nothing but small balls of fried udad dal bondas dropped in a spicy yogurt curry called mor kuzhambu . I have posted at the end a Youtube video of the same .

Ingredients for bonda

1. 1/2 cup udad dal washed and soaked for 2 hours .

2. after 2 hours, drain water well, grind to a little coarse but thick batter, add spices such as cracked pepper, curry leaves, s alt , asafoetida powder , green chillies .

3. whisk batter well, before preparing the bondas so that they come out light and spongy .

4. heat oil , wet your fingers, take small ball of batter and drop into hot oil .

5. keep rotating in hot oil for even cooking , drain and keep aside .

   To prepare the morkuzhambu

1 tsp coriander seeds ,

1 tsp toor dal ,

1 tsp chana dal

few red chillies

all the above to be soaked in water for 15 minutes

1/2 cup grated coconut .

2 cups whisked buttermilk .

Method

Grind to a thick paste with 1/2 cup grated coconut , add this paste with 2 cups whisked buttermilk, adjust thickness according to your preference , on cooling the morkuzhambu may thicken a bit . Cook on low flame , add the fried bondas to this mixture, or add at the time of serving .

tempering

1 tsp cocoonut oil

1/2 tsp mustard seeds

1/4 tsp methi seeds

curry ;eaves

1-2 red chillies

Heat a pan, add coconut oil , splutter mustard seeds, add methi seeds, red chilies, curry leaves .

add this tempering to the morkuzhambu.

Add the fried bondas to this morkuzhambu immediately or at the time of serving as they become too soft if kept immersed in mor kuzhambu .

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