Savoury

Bonda Mor Kulambu

Recipe Meets Monsoon Comfort

Bonda mor kulambu recipe combines two South Indian classics in one bowl, just like kadhi pakora, with crisp, deep-fried urad dal bondas and a tangy, coconut-spiced curd kuzhambu to dunk them in. You will spot this dish served at Tamil Brahmin weddings, with the flavour coming from a ground paste of coriander seeds, toor dal, coconut, and ginger, stirred into whisked sour curd and simmered with a mustard-curry leaf tempering until it thickens into a smooth, savoury curry. The bondas are quite similar in preparation style to the medu vada, using soaked urad dal ground into a smooth batter, whisked vigorously with salt to lighten the texture, then deep-fried in small spoonfuls. Getting this whisking step right is important, since a well-aerated batter gives the bondas their soft, fluffy interior as they soak up the curry, rather than turning dense or heavy. Using fresh, sour curd is also important in this bonda mor kulambu recipe. The ground paste of soaked coriander seeds, toor dal, and red chilli, blended with ginger and coconut, is whisked into the sour curd before it goes anywhere near heat, keeping the mixture smooth rather than letting it curdle once it hits the hot tempering. Once the tempered curd base comes to a boil with some water, it needs to simmer to cook and thicken slightly, with the fried bondas added only at the very end. This bonda mor kulambu recipe can be served with steamed rice and a side of crispy potato fry.