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.
INGREDIENTS
FOR PAKODA
FOR GRAVY
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How to make pakoda kuzhambu – METHOD
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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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