Ingredients for Pakoda |
|
0.5 Cup Split Bengal Gram (Channa Dal / Kadalaparuppu) | |
1 Teaspoon Fennel Seeds | |
1 or 2 Red Chili | |
1" Ginger | |
1 Clove Garlic | |
0.25 Cup Coriander Leaves | |
1, finely chopped Onion | |
As Needed Salt | |
For Deep Frying Oil | |
For Kuzhambu |
|
1 small Lemon Size Tamarind | |
1, Finely Chopped Onion | |
1, Chopped Tomato | |
1, Slit Green Chilli | |
1 Teaspoon Coriander Powder | |
1 Tablespoon Sambar Powder | |
As Needed Salt | |
For Grinding |
|
0.25 Cup Grated Coconut | |
1 Teaspoon Cumin Seeds | |
1 Teaspoon Poppy Seeds | |
For Tempering |
|
1 Tablespoon Oil | |
1 Teaspoon Mustard Seeds | |
1 Teaspoon Fennel Seeds | |
1 Bay Leaf | |
1" Piece Cinnamon (Pattai) | |
2 Cloves (Krambu / Lavang) |
A Real treat to Taste buds!
Pakoda Kuzhambu is one of the popular and tasty kuzhambu variety in Chettinad Cuisine. Bengal gram dal with spices and onions are made into yummy and crispy pakodas which are then added to tangy and masala rich kuzhambu. A very mouth-watering kuzhambu variety which has to be mixed with hot steaming rice. Any stir-fry veggie would be a nice combination, but personally, I like serving this yummy kuzhambu with papad / fryums. We can also make pakodas like we normally do with gram flour, rice flour, onion and spices. But making pakodas with channa dal would be much crispier and tastier than using flour. We can make the kuzhambu and pakoda in parallel which will make the whole process easier and quicker. Now, lets see how to make this yummy Pakoda Kuzhambu..
1
Done
10 mins
|
Soaking Dal for Pakoda |
2
Done
10 mins
|
Grinding Process |
3
Done
30 mins
|
Frying Pakoda |
4
Done
|
|
5
Done
10 mins
|
Soaking Tamarind |
6
Done
5 mins
|
Tempering |
7
Done
5 mins
|
Saute Onion-Tomato |
8
Done
5 mins
|
Boiling Tamarind |
9
Done
5 mins
|
Grinding CoconutMeanwhile, take the grated coconut, poppy seeds and cumin seeds in a mixer and grind them to a nice paste by adding water. Set this aside till the tamarind mixture gets nicely cooked |
10
Done
5mins
|
Adding Coconut Paste to KuzhambuWhen the raw smell of the tamarind goes off, add the coconut paste and give a good stir. Adjust the consistency of the kuzhambu if needed by adding water. Finally add the deep fried pakodas and allow the kuzhambu to boil for 2 minutes and garnish with coriander leaves. Switch off the flame. If you are going to serve the kuzhambu later, then add the pakodas just 15 minutes before serving. |
11
Done
|
Serving Time! |