Coconut-Flavored Fritters with a Buttermilk-Pigeon Pea Broth

More Rasam Mysore Bonda

Preparation info

  • Makes about 30 Dumplings (Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Similar in ingredients to the Lentil Dumplings in a Spicy Tamarind-Lentil Broth but surprisingly different because of a change in some key elements, these fritters deliver a bowlful of addiction. The coconut in the fritters is a trademark of these nibblers from Mysore, a city in south central India not too far from India’s Silicon Valley—Bangalore. The buttermilk gives the curry a pleasant tartness and mellows out the peppercorns. “Buttermilk” is more</