Pakoda Kuzhambu is one of the popular and tasty kuzhambu variety in Chettinad Cuisine. Yummy and crispy pakodas made with spices and onions which are then added to masala rich kuzhambu. A very mouth-watering kuzhambu variety which has to be mixed with hot steaming rice. We make pakodas with gram flour, rice flour, onion and spices. Also, can prepare with soaked chana dal it would be a little variation in taste. It tastes amazing but is so easy to make. In every Karaikkudi Hotel meal, there must be compulsory Pakoda kuzhambu and Keerai Kootu in Menu. Both are a splendid combo. The procedure and the taste are very similar to vada curry, if you use soaked chana dal for making pakoda. This dish is 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.
Pakoda Kulambu Recipe | Pakoda Kuzhambu Recipe | Pakoda Curry recipe
Ingredients
Pakoda ingredients
To prepare fresh masala paste
To prepare Pakoda Kuzhambu
To Temper
How to make pakoda kulambu recipe
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To prepare a paste, in a mixie jar add green chillies, few mint leaves, cinnamon stick, fennel seeds and ginger garlic paste grind them all in to smooth paste with little water.
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Transfer them all in to a bowel, to this add salt, garam flour, rice flour, mix well.
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Add chopped onion, few curry leaves and hot oil. Firstly mix thoroughly, and water little by little to reach pakoda dough consistency.
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Pakoda dough should be in correct consistency, not too thin or thick.
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Heat the pan with oil for frying.
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Grease the hand with oil and drop small ball sized pakoda mixture in to hot oil.
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Do it batches to avoid crowding. Fry until all get to golden brown and crispy.
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To prepare masala paste, heat the pan with oil, add pepper, cumin seeds, fennel seeds, and few curry leaves.
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Add small onions, chopped tomatoes, poppy seeds (or 4-5 cashew nuts), grated coconut and rock salt. sauté in medium flame until tomato become mushy.
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Remove from the heat allow to cool grind them all in smooth thick paste with little water.
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To prepare main gravy, heat the pan with oil, add items listed under "To Temper" section.
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Add chopped small onion and ginger garlic paste sauté in medium flame until raw smell goes off.
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Add slitted green chillies and red chilli powder. sauté them well.
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Add chopped tomatoes and rock salt mix well.
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Add turmeric powder, coriander powder and garam masala powder mix them well.
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Add ground fresh masala paste in to it. sauté until it gets thick.
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Add enough water and allow to boil in medium flame for 5 minutes.
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Add pakodas, cook in medium flame for another 2 minutes only.
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Garnish with chopped mint and coriander leaves.
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Delicious pakoda gravy is now ready. serve it after 10 minutes.
Note
- Fry the pakodas in small size it’ll adsorb masala and become bigger.
- Fry the pakoda in to crispy not like for Vada curry, in that we have to half fried (or steam cooked).
- Prepare with lots of water because once cool down it’ll become too thick, that time add hot water with salt to adjust the consistency.
- Use small onion for making pakodas which gives nice flavour.
