PAKODA KUZHAMBU RECIPE

 Pakoda kuzhambu

Blogging has helped me to get many good friends. One such friend is Sudha. We became friends recently.  We discuss so much about varieties of recipes. She always encourages me to post unique dishes. Last week when we were chatting, she asked me about pakoda kuzhambu. 

Though I have not tasted or tried it, I remembered the recipe I wrote in my cookbook long time back. She told its a famous gravy in Chennai & asked me to try and post here. I quickly referred some websites to compare with my cookbook recipe and tried it. I loved it very much. The procedure and the taste is very similar to vada curry. 
After I surfed, I came to know this is a Chettinad famous dish and it 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. Also the pakoda recipe I’ve given here is an instant version. I have not used chana dal for making pakoda like Chettinad recipe. Instead I used besan flour and made it like our onion pakoda.
 Usually Onions are chopped finely and added. I sliced it and used. Pakoda was very crispy. So this recipe has many variations from the authentic Chettinad pakoda kulambu. Still it tastes great. Do try this version and let me know how you liked it.

Pakoda - kuzhambu
INGREDIENTS
FOR PAKODA

  • Gram flour/ Besan flour – 6 tsp
  • Rice flour – 2 tsp
  • Big onion – 2 nos ( thinly sliced)
  • Red chilli powder – 1 tsp
  • fennel – 1/4 tsp
  • Cooking soda – A small pinch
  • Curry leaves – Few
  • Salt & Water – As needed

FOR GRAVY

  • Cooking oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Cinnamon – 1 piece
  • Cloves – 2 nos
  • Fennel seeds – 1/2 tsp
  • Small onion – 10 nos (finely chopped)
  • Whole Garlic cloves – 10 nos
  • Curry leaves – few
  • Red chillies – 1 no
  • Tamarind – A big goose berry size
  • Sambar powder – 2 to 3 tsp (as per taste)
  • Salt & water – as needed
  • Grated coconut – 1.5 tbsp (to grind)
How to make pakoda kuzhambu  – METHOD
  • Take a wide bowl and mix all the ingredients given under “For pakoda” adding little water to make a thick paste. Pinch small balls and deep fry the pakoda till onions turn golden brown. Set aside.

Pakoda kuzhambu tile 1
Pakoda kuzhambu tile 2
            

  • In a kadai, heat oil and add cinnamon, mustard seeds, urad dal, fennel seeds, red chillies .. Once they are sautéed add onions, garlic cloves, curry leaves. Saute till onions turn transparent.
  • Now add the tamarind extract, sambar powder, a piece of jaggery and required salt & water. Allow it to roll boil for sometime.

Pakoda kuzhambu tile3

  • Grind the grated coconut to a smooth paste adding little water.
  • Mix the paste in the tamarind mixture. Add some more water if necessary and boil for few minutes. Finally add the pakodas, mix well and switch off the flame.

Pakoda kuzhambu tile 4

  • Garnish with coriander leaves. Serve hot !
Pakoda kuzhambu ladle

Note

  • If you want to make chana dal pakoda, soak chana dal for 1 hour and grind it coarsely along with other ingredients given above. Finally sprinkle coriander leaves, mix well and deep fry it.
  • If you do not add coconut paste, the gravy tastes more like vatha kuzhambu.
  • While grinding coconut, you can also try adding fried gram dal/pottukadalai, khus khus for variations.
  • Some people adds one small onion and jeere while grinding coconut..

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26 thoughts on “PAKODA KUZHAMBU RECIPE”

  7. Nalini's Kitchen

    We do make this same way but for pakoda use the soaked channa dal and grind it..ur version sounds inviting and tempting..

    Reply
  15. Mahi

    I add kadalai paruppu or vadai paruppu pakoda in this kuzhambu. Adding kadalai maavu pakoda is new to me. Kuzhambu looks good. Shall try it sometimes.

    Reply
  23. Sumi

    Love the pictures..This also one of my family favorite recipe..pefect combination for Idli or dosai..My mom's recipe is slightly different than this.Will post her version soon..

    Reply
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