PAKODA KUZHAMBU RECIPE

 

Blogging has helped me to get many good friends.One such friend is Sudha..We became friends very recently, we discuss much about varieties of recipes..She always encourages me to post unique dishes. Last week when we were chatting , she asked me about pakoda kuzhambu. Though i have not tasted or tried it , i remembered the recipe i wrote in my cookbook long time back..She told its a famous gravy in chennai & asked me to try and post here..I quickly referred some websites to compare with my cookbook recipe and tried it. I loved it very much. The procedure and the taste is very similar to vada curry. After i surfed , i came to know this is a chettinad famous dish and it tastes good for rice , idli & dosa too. This gravy can be made with or without coconut as per our taste. I added little coconut paste for thickness.Also the pakoda recipe i’ve given here is an instant version. I have not used channa dal for making pakoda.Instead i used besan flour and made it like our onion pakoda. Usually Onions are chopped finely and added.I sliced it and used..Pakoda was very crispy..Do try this and let me know how u liked it.

INGREDIENTS

FOR PAKODA Gram flour/ Besan flour – 6 tsp Rice flour – 2 tsp Big onion – 2 nos ( thinly sliced) Red chilli powder – 1 tsp fennel – 1/4 tsp Cooking soda – A small pinch Curry leaves - Few Salt & Water – As needed FOR GRAVY Cooking oil – 2 tbsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Cinnamon – 1 piece Cloves – 2 nos Fennel seeds – 1/2 tsp Small onion – 10 nos (finely chopped) Whole Garlic cloves – 10 nos Curry leaves - few Red chillies – 1 no Tamarind – A big goose berry size Sambhar powder – 2 tsp Salt & water – as needed Grated coconut – 1 tbsp (to grind)

METHOD

Take a wide bowl and mix all the ingredients given under “For pakoda” adding little water to make a thick paste. Pinch small balls and deep fry the pakoda till onions turn golden brown.Set aside.             In a kadai , heat oil and add cinnamon , mustard seeds , urad dal , fennel seeds, red chillies .. Once they r sautéed add onions , garlic cloves, curry leaves .Saute till onions turn transparent. Now add the tamarind extract , sambar powder, a piece of jaggery and required salt & water. Allow it to roll boil for sometime. Grind the grated coconut to a smooth paste adding little water. Mix the paste in the tamarind mixture.Add some more water if necessary and boil for few minutes. Finally add the pakodas , mix well and switch off the flame. Garnish with coriander leaves..Serve hot !

Note

• If u want to make channa dal pakora , soak channa dal for 1 hour and grind it coarsely along with other ingredients given above. Finally sprinkle coriander leaves, mix well and deep fry ..
• If u do not add coconut paste , the gravy tastes more like vatral kuzhambu..
• While grinding coconut , u can also try adding fried gram dal , khus khus for variations.
• Some people adds one small onion and jeera  while grinding coconut..

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