Crispy, golden potato fritters (bondas) are tossed in a fragrant, dry-roasted Mangalorean spice and coconut masala. This dish is a delightful combination of soft filling, crunchy exterior, and bold, savory flavors.
Prep25 min
Cook35 min
Servings4
Serving size: 3 pieces
537cal
12gprotein
60gcarbs
31g
Ingredients
500 g Potatoes (about 4 medium, boiled and peeled)
Master the art of cooking perfectly fluffy, separate grains of basmati rice with this foolproof method. An essential foundation for countless Indian meals, this simple recipe yields aromatic, non-sticky rice every time, ready to accompany your favorite curries, dals, and sabzis.
A hearty South Indian stew made with lentils, mixed vegetables, and a special blend of spices. This tangy and flavorful sambar is the perfect accompaniment for rice, idli, or dosa.
About Bondas Sukka, Boiled Rice and Vegetable Sambar
Aromatic, perfectly spiced Bondas Sukka with fiber-rich sambar & comforting rice. A soul-satisfying treat!
This udupi dish is perfect for lunch. With 1097.64 calories and 29.23g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 tbsp Coriander Leaves (chopped, divided)
1.5 tsp Salt (divided, adjust to taste)
2 cup Oil (for deep frying)
1 cup Grated Coconut (fresh or desiccated)
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
0.5 tsp Black Peppercorns
5 pcs Dried Red Chilies (preferably Byadgi for color)
2 tbsp Vegetable Oil (for the sukka masala)
2 pcs Onion (medium, finely chopped)
1 tbsp Ginger-Garlic Paste
1 pcs Tomato (medium, finely chopped)
1 tsp Tamarind Paste
0.75 cup Water (for the batter, as needed)
Instructions
1
Prepare the Sukka Masala Powder
In a dry pan over low heat, roast the coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dried red chilies for 2-3 minutes until they become fragrant. Transfer to a plate to cool.
In the same pan, roast the grated coconut on low heat, stirring continuously until it turns light golden brown and aromatic. Be careful not to burn it.
Once both the spices and coconut have cooled completely, grind them together in a spice grinder to a slightly coarse powder. Do not add any water. Set this sukka masala powder aside.
2
Prepare the Potato Filling
In a bowl, mash the boiled and peeled potatoes until smooth.
Heat 1 tsp of oil in a small pan. Add mustard seeds and let them splutter.
Add the finely chopped ginger and green chilies, and sauté for 30 seconds.
Pour this tempering over the mashed potatoes. Add 0.5 tsp turmeric powder, 2 tbsp of the chopped coriander leaves, and 1 tsp salt.
Mix everything thoroughly. Allow the mixture to cool, then divide and shape it into 12 small, equal-sized balls.
3
Make the Bonda Batter
In a mixing bowl, combine the besan, rice flour, 0.25 tsp turmeric powder, red chili powder, hing, and 0.5 tsp salt.
Gradually add about 3/4 cup of water while whisking continuously to form a smooth, thick, lump-free batter. The consistency should be similar to thick pancake batter, able to coat the back of a spoon.
4
Fry the Bondas
Heat 2 cups of oil in a kadai or deep pan over medium-high heat. To test if the oil is ready, drop a small amount of batter; it should sizzle and rise to the surface immediately.
Dip each potato ball into the batter, ensuring it's evenly coated, and let any excess batter drip off.
Carefully slide the coated balls into the hot oil. Fry in batches of 4-5 to avoid overcrowding the pan.
Fry for 4-5 minutes, turning occasionally, until they are deep golden brown and crisp all over.
Remove the fried bondas with a slotted spoon and drain them on a wire rack or paper towels. Set aside.
5
Assemble the Bondas Sukka
Heat 2 tbsp of vegetable oil in a wide pan or wok over medium heat.
Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent.
Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Add the chopped tomatoes and cook until they turn soft and mushy.
Stir in the prepared sukka masala powder and a pinch of salt. Sauté for 2-3 minutes until the masala is well-cooked and fragrant.
Mix in the tamarind paste. If the masala seems too dry, sprinkle 1-2 tbsp of water to loosen it slightly.
Gently add the fried bondas to the pan. Toss carefully to coat all the bondas evenly with the sukka masala. Cook for just 1-2 minutes to heat through.
Garnish with the remaining 2 tbsp of chopped coriander leaves and serve immediately while the bondas are still crisp.
Servings4
Serving size: 1 cup
253cal
5gprotein
55gcarbs
0gfat
Ingredients
1.5 cup Basmati Rice
2.25 cup Water (For cooking)
0.5 tsp Salt (Optional)
Instructions
1
Place the basmati rice in a fine-mesh sieve and rinse under cold running water. Swirl the rice gently with your fingers until the water runs clear. This removes excess starch and prevents stickiness. For best results, soak the rinsed rice in fresh water for 20-30 minutes, then drain completely.
2
In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, and salt (if using).
3
Bring the water to a rolling boil over medium-high heat. As soon as it boils, give it one gentle stir to prevent the rice from sticking to the bottom.
4
Immediately reduce the heat to the lowest possible setting, cover the saucepan with the lid, and let it simmer for 12-15 minutes. Do not lift the lid during this time, as the steam is crucial for cooking the rice evenly.
5
After 12-15 minutes, all the water should be absorbed. Turn off the heat and let the saucepan stand, still covered, for at least 5-10 minutes. This resting period allows the grains to firm up and finish steaming.
6
Uncover the rice and gently fluff the grains with a fork or a spatula to separate them. Serve hot as a perfect accompaniment to any meal.
5 cup Water (divided, adjust for desired consistency)
1 pc Drumstick (cut into 2-inch pieces)
1 medium Carrot (peeled and cubed)
0.5 cup Pumpkin (peeled and cubed)
0.5 cup Green Beans (trimmed and cut into 1-inch pieces)
0.75 cup Pearl Onions (peeled)
2 medium Tomato (chopped)
2 pcs Green Chili (slit lengthwise)
1.5 tbsp Tamarind Paste (dissolved in 1/2 cup warm water)
3 tbsp Sambar Powder (use a good quality brand)
1.5 tsp Salt (or to taste)
1 tsp Jaggery (powdered, optional but recommended)
2 tbsp Sesame Oil (also known as gingelly oil)
1 tsp Mustard Seeds
0.5 tsp Urad Dal
0.25 tsp Fenugreek Seeds
2 pcs Dried Red Chili (broken in half)
0.25 tsp Hing (asafoetida)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed toor dal in a pressure cooker. Add 2.5 cups of water and 1/2 teaspoon of turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2
Cook the Vegetables
In a large, heavy-bottomed pot, add 2 cups of water and bring to a boil.
Add the harder vegetables: drumsticks, carrots, and green beans. Cook for 5-6 minutes.
Add the softer vegetables: pearl onions, pumpkin, and chopped tomatoes. Cook for another 5-7 minutes until all vegetables are tender but still hold their shape.
3
Combine and Simmer
Pour the cooked, mashed dal into the pot with the vegetables. Stir to combine.
Add the tamarind water (paste dissolved in 1/2 cup warm water), sambar powder, salt, and jaggery. Mix well.
Add the slit green chilies. Bring the mixture to a gentle boil.
Reduce the heat to low and let the sambar simmer for 8-10 minutes, allowing the flavors to meld together. Adjust water if the consistency is too thick.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the sesame oil over medium heat.
Once hot, add the mustard seeds and wait for them to splutter completely.
Add the urad dal and fenugreek seeds. Sauté for 30 seconds until the urad dal turns light golden. Be careful not to burn the fenugreek seeds.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.
5
Finish and Serve
Immediately pour the hot tempering over the simmering sambar. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Turn off the heat and let the sambar rest for at least 10-15 minutes before serving. This helps the flavors deepen.
