Pakoda kurma is one of my favorite dishes which my mommy makes during the time of deepavalli. This is a very tasty sidedish recipe which suits well for the South Indian tiffin varieties like idlis and dosas. The pakkodas soaked in kuruma are really yummy. The pakodas can also be eaten as such and this is really a good evening time snack. Pakoda Kurma goes well with Idli, dosa, Poori, chapathi, Appam, etc.
Ingredients for making pakodas for pakoda kurma
Channa dhal -1 cupRed chilli-3
Fennel seed-1 teaspoon
green chilli - 1
garlic - 2
Onions - 2
Curry leaves - A sprig
Few Coriander leaves
Salt as required
Items for grinding
Coconut-2 tbs
Cashews-5
Pottukadalai-1 tbsp
Ingredients for making the kurma gravy for pakoda kurma
Onion - 2Tomato- 1
Garlic- 5
Coriander powder-1 tbsp
Red chilli powder-1 tbsp
Green chillies - 3
Cashewnuts - 5-7
Khus khus - 1/2 tsp
Ground Mixtures for kurma
1. Onion Chilli paste: Add the cut onions, green chillies, garlic in a mixie and grind to form a smooth
paste.
2. Coconut paste: Add grated coconut, cashews, and khus khus in a mixie and grind to a smooth paste.
To season
Cinamon-3 pieces
Cloves-2
A sprig of curry leaf
A bunch of coriander leaves
Procedure for making Pakoda Kurma
How to make Pakkodas for pakoda kurma
1. Soak the items given under the ingredients for making pakoda for 45 mins to 1 hour and grind it in the mixie by adding little water.
2. Tranfer this to a bowl, add the finely chopped onions, green chillies, curry leaves, chopped coriander leaves and mix well.
3. Heat oil in a kadai, drop the above mixture into small balls and fry till golden brown. Always fry in a low to medium flame. If the flame is high the pakkodas may become brown outside and will not be cooked inside.
4. Fry all the mixture into pakkodas.
Method for making pakkoda kuruma gravy
1. Heat oil in a pan and add all the items given for seasoning.
2. Next add the chopped onions, ground onion paste, tomato and garlic pieces and sauté till everything gets blended.
3. Now add the coriander powder, turmeric powder, salt and red chilli powder and sauté till the raw smell disappears.
4. Add the required amount of water and close the pan and cook for 10 minutes.
5. When the mixture starts to boil add the grinded coconut mixture into the gravy and cook till it boils. After adding coconut you should never boil more.
6. The kuruma should not be too thick, it should be watery in consistency so that the pakkoda will absorb water.
7. Now add all the prepared pakkodas into the kuruma and allow it to boil for a minute.
Garnish with chopped coriander leaves. You can serve this traditional pakkoda kuruma with idlis, dosas, idiyappams, appams, chappati, poori or even rice.
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