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Pakoda Kuzhambu
Crunchy Pakoda in Masala Rich Kuzhambu!
Ingredients
Adjust Servings:
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!
Ingredients
-
Ingredients for Pakoda
-
0.5 Cup Split Bengal Gram (Channa Dal / Kadalaparuppu)1 Cup - 250ml
-
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)
Directions
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..
Video Making of Pakoda Kuzhambu
Pakoda Kuzhambu
Servings: 4 people
A Real treat to Taste buds!
Print Recipe
Ingredients
Ingredients for Pakoda
- 0.5 cup Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 tsp Fennel Seeds
- 1 or Red Chili 2
- Ginger 1"
- 1 clove Garlic
- 0.25 cup Coriander Leaves
- 1 finely Onion chopped
- Salt As Needed
- Oil For Deep Frying
For Kuzhambu
- 1 small Tamarind Lemon Size
- 1 finely Onion Chopped
- 1 chopped Tomato
- 1 slit Green Chilli
- 1 tsp Coriander Powder
- 1 tbsp Sambar Powder
- Salt As Needed
For Grinding
- 0.25 cup Grated Coconut
- 1 tsp Cumin Seeds
- 1 tsp Poppy Seeds
For Tempering
- 1 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Fennel Seeds
- 1 Bay Leaf
- Cinnamon (Pattai) 1" Piece
- 2 Cloves (Krambu / Lavang)
Instructions
Soaking Dal for Pakoda
- Soak the channa dal in water for about 2 hours. After 2 hours, drain the water from channa dal and add the channa dal to the mixer along with garlic, ginger, red chilli, chopped coriander leaves, fennel seeds and salt
Grinding Process
- Grind them all to a coarse paste. Coarsely ground pakoda mixture will be crisper than the smooth mixture. So make sure you grind it coarsely. Take the coarsely ground pakoda mixture to the bowl and add chopped onions.
Frying Pakoda
- Mix the onions and pakoda mixture well. Heat oil in a pan for deep frying the pakodas. When the oil is hot, take small quantities of pakoda mixture and drop them in oil,
- Deep fry the pakodas till they are crispier and turns golden brown color. Remove the fried pakados and place it in a bowl having tissue paper to drain the excess oil. Repeat the step for and fry the rest of pakodas. Now our pakodas are ready. Set them aside. Lets prepare the kuzhambu next.
Soaking Tamarind
- Soak the tamarind in water and extract the juice
Tempering
- Heat oil in a heavy bottomed pan. Add mustard seeds and fennel seeds. When the mustard seeds starts to sputter, add bay leaf, cinnamon stick, cloves and fry for few seconds. Then, add finely chopped ginger and garlic and fry them for 10 seconds. Next, add finely chopped onions,
Saute Onion-Tomato
- Saute the onions till they are translucent. Then add finely chopped tomatoes to the pan. Along with the tomatoes, add the slit green chilli, coriander powder, sambar powder and give a good mix.
Boiling Tamarind
- Keep the flame in medium and allow the onion-tomato mixture to get cooked nicely. Next, add the tamarind water along with salt and mix well. Allow the tamarind mixture to boil for 5 minutes to get rid off the raw smell of the tamarind extract.
Grinding Coconut
- Meanwhile, 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
Adding Coconut Paste to Kuzhambu
- When 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.
Serving Time!
- Serve the Yummy Pakoda Kuzhambu with hot steaming rice and enjoy the chettinad style Pakoda Kuzhambu!!!
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Steps
|
1
Done
10 mins
|
Soaking Dal for PakodaSoak the channa dal in water for about 2 hours. After 2 hours, drain the water from channa dal and add the channa dal to the mixer along with garlic, ginger, red chilli, chopped coriander leaves, fennel seeds and salt |
|
2
Done
10 mins
|
Grinding ProcessGrind them all to a coarse paste. Coarsely ground pakoda mixture will be crisper than the smooth mixture. So make sure you grind it coarsely. Take the coarsely ground pakoda mixture to the bowl and add chopped onions. |
|
3
Done
30 mins
|
Frying PakodaMix the onions and pakoda mixture well. Heat oil in a pan for deep frying the pakodas. When the oil is hot, take small quantities of pakoda mixture and drop them in oil, |
|
4
Done
|
Deep fry the pakodas till they are crispier and turns golden brown color. Remove the fried pakados and place it in a bowl having tissue paper to drain the excess oil. Repeat the step for and fry the rest of pakodas. Now our pakodas are ready. Set them aside. Lets prepare the kuzhambu next. |
|
5
Done
10 mins
|
Soaking TamarindSoak the tamarind in water and extract the juice |
|
6
Done
5 mins
|
TemperingHeat oil in a heavy bottomed pan. Add mustard seeds and fennel seeds. When the mustard seeds starts to sputter, add bay leaf, cinnamon stick, cloves and fry for few seconds. Then, add finely chopped ginger and garlic and fry them for 10 seconds. Next, add finely chopped onions, |
|
7
Done
5 mins
|
Saute Onion-TomatoSaute the onions till they are translucent. Then add finely chopped tomatoes to the pan. Along with the tomatoes, add the slit green chilli, coriander powder, sambar powder and give a good mix. |
|
8
Done
5 mins
|
Boiling TamarindKeep the flame in medium and allow the onion-tomato mixture to get cooked nicely. Next, add the tamarind water along with salt and mix well. Allow the tamarind mixture to boil for 5 minutes to get rid off the raw smell of the tamarind extract. |
|
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!Serve the Yummy Pakoda Kuzhambu with hot steaming rice and enjoy the chettinad style Pakoda Kuzhambu!!! |
