Yogurt : 1 cup
Grated coconut : 1/2 cup
Coriander seeds : 2 tnsp
Channa dal : 1 tbsp
Green chillies : 4
Cumin seeds : 1/4 tsp
Coconut oil : 1 tbsp
Urad dal : 1/4 cup
Green chilly : 2
Ginger : 1/4 inch
Wash and soak urad dal for 1 hour.
Grind with green chilly , ginger and salt to a smooth batter.
Add curry leaves and mix.
Heat oil in a kadai , take batter little by little and drop it in oil.
Deep fry till golden brown .
Drop the fried bonda in warm warm for few minutes , remove and keep aside.
Soak coriander seeds, cumin seeds, green chillies, channa dal for 1/2 an hour and grind with grated coconut to a smooth paste.
Add coconut paste to yogurt/curd , whisk well, cook over low heat ,string continously to prevent curdling.
Add salt and when it starts boiling, immediately switch off the flame.
Heat coconut oil in a pan , add mustard seeds, curry leaves, asafotida one by one.
Add the tempering to the morkuzhambu and mix.
Now add the bonda in the morkuzhambu and mix well.
Serve hot with rice.