Pakoda
kurma is a delectable, authentic and traditional recipes prepared in Tamil
Nadu. Unlike the regular pakodas, these pakodas are prepared by soaking the
lentils in water, ground with spices and then fried in oil. This kurma is
prepared on special occasions like Diwali or as special treat for your family
during weekend. It is a lovely accompaniment with Pulav or ghee rice or even
with dosas and chapathis. Though the procedure might look lengthy, this kurma
is very easy to make and is delicious. Do try this delectable and irresistible
Pakoda Kurma and enjoy your day.
Here’s
how to make Pakoda Kurma with step by step photos…
For
Pakoda
Channadal/Kadalai Paruppu
|
1 cup
|
Onion
|
2 finely chopped
|
Dry red chillies
|
3 -4
|
Fennel seeds/Sombu
|
2 tsp
|
Salt
|
As needed
|
Curry leaves
|
6-8
|
Cilantro/Coriander leaves
|
3 tsp finely chopped
|
Oil
|
For deep frying
|
For
Kurma
Oil
|
2 tbsp.
|
Cinnamon
|
2 inch sticks [2]
|
Cloves
|
2
|
Cardamoms/Elachi
|
3-4
|
Bay leaves
|
2
|
Fennel seeds/Sombu
|
½ tsp
|
Onion
|
1 big thinly sliced
|
Tomatoes
|
3 finely chopped
|
Green chillies
|
3 slit length wise
|
Ginger & garlic paste
|
2 tsp
|
Red chilli powder
|
2 tsp
|
Coriander powder
|
3 tsp
|
Turmeric powder
|
¼ tsp
|
Salt
|
As needed
|
Lemon juice
|
½ tsp or as needed
|
Coriander leaves/Mint leaves
|
2 tbsp. finely chopped for garnishing
|
For
Grinding
Grated coconut
|
1 cup
|
Poppy seeds
|
2 tsp
|
Water
|
As needed
|
Cashew nuts [optional]
|
4-6
|
Preparation
time: 15 -20 minutes
Cooking
time: 30 minutes
Serves:
4-6
Author: Priya Anandakumar
Other Kurma Varieties that might be of interest…
Method
To
make the Pakodas/Dumpling
Wash
and soak the channa dal/kadalai paruppu for about 2 hours.
Drain
the water completely; add dry red chillies, fennel seeds/sombu, grind it to a
thick coarse batter.
Transfer
the ground batter to a bowl. Now add the finely chopped onions, finely chopped
cilantro, curry leaves, salt and mix thoroughly.
Heat
oil in a kadai, make small balls with the mixture. Deep fry the balls until
they golden brown on all sides.
Drain
the pakodas and keep them aside.
To
make the Kurma:
Soak
the poppy seeds in little water for about 10 minutes. Now grind the coconut,
poppy seeds, cashew nuts with required water and keep it aside.
Heat
oil in a kadai, add cinnamon sticks, cloves, cardamoms, bay leaves, fennel
seeds and wait until nice aroma fills the room.
Now add
the onions, green chillies and sauté until they turn golden brown colour. Add
the ginger & garlic paste and sauté well until the raw smell vanishes.
Add the
finely chopped tomatoes and fry really well until they turn mushy.
Add the
red chilli powder, coriander powder, turmeric powder, salt and mix thoroughly for about a minute.
Add about 3 cups of water and let it boil really well.
Add the
ground coconut paste and mix well, let it boil for another 3-5 minutes and
switch off the stove. Add few drops of lemon juice and stir it well.
Make
sure the consistency of the kurma is thin, because when we add pakodas they
will absorb the water and the kurma will become thick.
Now add
the fried pakoda balls to the prepared kurma and let it soak for 5 -10 minutes.
After
adding the pakodas, do not stir the kurma, because the pakodas will break and
the kurma will become mushy.
Finally
add finely chopped cilantro and mint leaves and serve this delicious Pakoda
Kurma with white rice or chapathi or roti or pulav or ghee rice.
Thank
you all for visiting my website, please come back again for more authentic and
delicious recipes of Tamil Nadu.
Other Kurma Varieties that might be of interest…
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Colorful and tempting kuruma...
ReplyDeleteGravy looks rich and creamy
ReplyDeleteSuch a flavorful dish! Looks yum!
ReplyDeleteYummy dish . love it
ReplyDeletelovely kurma and that too with crunchy pakodas.
ReplyDeleteDelicious
ReplyDeleteInviting and creamy kurma.
ReplyDeleteDelicious kurma, looks so tempting.
ReplyDeleteLooks so creamy and delicious !
ReplyDeletei am in really love with your kurma.. such an inviting curry
ReplyDeleteHAPPY INDEPENDENCE DAY ... bless you dear
Delicious kurma..
ReplyDeleteWow what a tempting kuruma with pakoras... They look very lovely...
ReplyDeletedelicious pakoda kurma!!!
ReplyDeleteThis kurma reminds me my grandma...she mks lovely pakoda kurma which goes vry wel thengai pal sadam..drooling here
ReplyDelete