Thursday, 14 August 2014

Pakoda Kurma/Pakora Kurma

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…

Ingredients

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

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/Korma varieties that might be of your interest


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14 comments:

  1. Colorful and tempting kuruma...

    ReplyDelete
  2. Such a flavorful dish! Looks yum!

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  3. lovely kurma and that too with crunchy pakodas.

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  4. Delicious kurma, looks so tempting.

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  5. Looks so creamy and delicious !

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  6. i am in really love with your kurma.. such an inviting curry
    HAPPY INDEPENDENCE DAY ... bless you dear

    ReplyDelete
  7. Wow what a tempting kuruma with pakoras... They look very lovely...

    ReplyDelete
  8. This kurma reminds me my grandma...she mks lovely pakoda kurma which goes vry wel thengai pal sadam..drooling here

    ReplyDelete

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