Bonda Soup - Seduce Your Tastebuds...

The name is intriguing .We love bonda and soup and when both are together, it’s a match made in heaven! I had bookmarked it from Surpiya’s blog long back and tried it out forBB-9 Holiday Buffet hosted by Nupur of One Hot Stove.

On going through the recipe ,I learnt that the bonda soup is a famous appetizer in some restaurants in Bangalore .The bonda mentioned here is our Ulundhu vadai /Medhu vadai and the soup was similar to our Sambar. So I guessed it must taste something like sambar vadai. The dal soup does not have sambar powder and thought should taste like dal tadka.

Instead of imagining the taste, I made this to see what it was really like. One word- Delicious!!! Crunchy vadas/ bondas in a bowl of warm soup is a real treat on a cold winter evening…

Bonda Soup
Source – Red Chillies

For bonda– it’s the same as theUlundhu vadai recipe.It is fried as a ball and not like the regular vadas.

For Dal soup

Toor dal – ½ a cup
Green chillies- 2, sliced
Grated ginger- 1 teaspoon
Mustard,cumin seeds- ½ a teaspoon each
Turmeric powder- a pinch
Curry leaves- a few
Salt to taste
Oil- 1 teaspoon
Lemon juice- 1 tablespoon
Coriander leaves to garnish

Pressure cook the dal with turmeric and enough water for 15 minutes or till the dal is soft. Mash well and keep aside.
Heat oil in a pan and add the mustard, cumin, curry leaves.
When the mustard crackles, add the ginger, sauté for a few seconds and add dal and salt.
Bring to boil. Add water to adjust consistency .
Remove from heat, add lemon juice and mix well.

When ready to serve ladle out hot soup into soup bowls and add a couple of bondas and serve garnished with coriander leaves…..

This Day That Year…

2009 – Protein Deficiency

2008 – Jeeraga Kashayam– a Kitchen remedy for tummy troubles and
Buckwheat Noodles with vegetables , the recipe for which I won a cookbook in a Eating healthy during pregnancy contest.

Bon Appetit…