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Bonda Morkuzhambu or Morkuzhambu with vada is one of the popular Kuzhambu which is served in the Tamil Brahmin marraiges. We prepare the medhu vada in the conventional way and soak them in the warm water. Just before serving the soaked vada (Bonda) is added to the Morkuzhambu. I usually prepare this bonda morkuzhambu during festival days as we traditionally do the medhu vadai. The kuzhambu is a very flavorful with coriander seeds, ginger and green chili with the sourness of the curd (yogurt). With soaked Vada (Bonda) in the Mor Kuzhambu, the taste is elevated to the next level.

If you like this Bonda Morkuzhambu, then you can also try other traditional recipes listed below

Kalyana Sweet Pachadi | Mixed Fruits Sweet Pachadi - Sweet Pachadi, a delicious Pachadi made with mixed fruits, tomato and sugar. It is one of the traditional Pachadi variety usually served on auspicious occasions and Tamil marriages.
Kalyana Urulaikizhangu Kara Curry Recipe | Potato Kara Curry - The Potato curry served in Tamil Nadu marriages has very special taste. The potatoes are soft but crispy, cooked in golden brown color, has unique taste and flavor. The caterers make a special curry powder and add this to the potato curry.
Instant Mango Pickle | Kalyana Mangai Oorukai - Home made pickle are always tasty and better than the store bought pickle. Raw Mango Pickle that too the instant version is very easy to make, have better shelf life and we can always adjust to our taste. It's a very good accompaniment to the curd rice.

Table of Contents

Recipe card to make Bonda Morkuzhambu

Method for making bonda / vada:

Wash and Soak the urd dal along with rice in water for about 2 hours. After 2 hours, drain the water from the dal and grind the dal and rice along with green chilli, salt, pepper and ginger to a nice and fluffy paste as we generally do for medhuvada.

Add curry leaves to the vada batter and mix well. Heat oil in a pan, when the oil is hot enough, take batter little by little and drop it in oil. No need to worry about the shape. Deep fry the vada in medium flame till they are golden brown color.

Method for making Morkuzhambu:

Soak the coriander seeds, channa dal in water for 10 minutes. Drain water from the soaked coriander seeds and channa dal and take them to the mixer along with green chillies, ginger and grated coconut

Grind all to a nice paste. In a pan or vessel, take the ground paste.

Add yoghurt, turmeric powder and mix well. Keep the vessel over the flame. When the morkuzhambu starts forming forth and it is about to boil, remove from flame. Add salt and mix well. We can add salt before boiling also but it may dilute the curd so it is better to add salt after switching off the flame.

Heat oil in a pan and add mustard seeds. When the mustard seeds starts to sputter, red chilli, fenugreek seeds, and curry leaves and then fry for 5 seconds. Add these seasoned ingredients to the morkuzhambu.