Kalyana rasamKalyana sambar
Soak the ingredients for the bonda for 2 hours. (toor dal + channa 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.
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