Pakoda Kuzhambu | Pakoda Kulambu

Pakoda Kuzhambu is a crunchy & delicious gravy made by cooking pakodas with ground onion, tomato paste, tamarind extract, tempered spices & herbs. Pakoda Kuzhambu is a must try at home for its taste with rice & ideal to be made when we run out of veggies. Pakoda Kulambu recipe posted here with step by step pictures.
Pakoda Kuzhambu was something new until I tasted it at my aunts place. Pakoda Kuzhambu is nothing but chana dal fritters(pakoda) soaked in a spicy coconut tomato based gravy(kuzhambu).

When I was newly married we had been invited to my aunts place for lunch and this was what she served along with other dishes and this pakoda kuzhambu atonce caught my attention by the look of it and loved the taste too.I was not blogging then so I never bothered to ask for the recipe(as you all know blogging urged me to learn cooking.

Even years later the taste of this pakoda kuzhambu still lingers, so few weeks back I called her up and asked for the recipe, she happily gave the recipe along with tips which was very helpful for me. I have tasted only few of her dishes but can easily say she is one of the best cooks I’ve known, veg or nonveg she carries with ease and the taste is soo good.

I always take atmost care while preparing recipes borrowed from family members thinking not to spoil the orginal recipe. But this one came soo good in my first try itself and everyone at home relished it.Mittu loved the pakodas to be had as such.This can be a great sidedish with rice, I had the leftover with idli and I soo loved it.

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Pakoda Kuzhambu | Pakoda Kulambu

Pakoda Kulambu is a crunchy & delicious gravy made by cooking pakodas with ground onion, tomato paste, tamarind extract, tempered spices & herbs. Pakoda Kulambu is a must try at home for its taste with rice & ideal to be made when we run out of veggies. Pakoda Kuzhambu recipe posted here with step by step pictures.

Prep Time2 hours hrs

Cook Time30 minutes mins

Total Time2 hours hrs 30 minutes mins

Servings2

AuthorSharmilee J

1x2x3x

Ingredients

• 3 tablespoon big onion finely chopped
• 2 nos tomato
• 1 teaspoon tamarind mixed with 1/4 cup water
• a generous pinch turmeric powder
• 1 teaspoon red chilli powder
• 2 teaspoon coriander powder
• 2 teaspoon coriander leaves finely chopped
• salt to taste

For Pakoda:

• 1/2 cup chana dal
• 1 teaspoon fennel seeds
• 2 bos red chillies
• 4 cloves garlic
• 2 tablespoon big onion finely chopped
• 1 tablespoon coriander leaves finely chopped

To grind to a paste:

• 3 tablespoon coconut
• 1/2 teaspoon fennel seeds

To Temper :

• 1 tablespoon oil
• 1/4 inch piece cinnamon
• 2 nos cloves
• a small sprig curry leaves
• 1 teaspoon ginger garlic paste

Instructions

• Soak chana dal for 2 hrs. Drain water completely.
• Then in a mixer add chana dal along with red chillies, fennel seeds, garlic and grind it to a coarse paste. I did it in batches as I used my small jar.
• Collect the mixture in a mixing bowl, add chopped onion, required salt and coriander leaves and mix well, Set aside.
• Heat oil a kadai. Pinch small portions of the mixture and carefully drop them into oil and deep fry until reddish golden to make pakodas. Drain the pakodas in tissue paper and set aside.
• Grind together coconut and fennel seeds to a fine paste, Set aside.
• In a pan – heat oil add the items listed under ‘to temper’.
• Add ginger garlic paste and let it fry for a minute then add onion and fry till slightly browned then add tomatoes.
• Saute till tomatoes shrink and is mushy. Add turmeric, red chilli and coriander powders.
• Saute till raw smell completely leaves and the mixture is more like a thokku. Add required salt.
• Then add 3/4 cup water (adjust according to the thickness) along with tamarind pulp and let it boil for a good 5-7mins.
• Then add coconut paste and let it to boil in sim until the kuzhambu becomes thick and oil separates, this may take at least 5mins.
• Finally add the prepared pakodas along with chopped coriander leaves. Switch off.
• Serve Pakoda Kulambu with rice.

Notes

• I suggest to add the pakodas just 15mins before serving so that it gets soaked well. If you add it well before then the pakodas will absorb all the gravy.
• While grinding chana dal make sure to grind to a coarse paste with few dals here and there only then the pakodas will have a great texture.
• Use small onion for making pakodas which gives nice flavour.
• Adjust tamarind pulp according to the tomatoes tanginess. I used one bangalore tomato and one country variety.
• I just added few pakodas for clicking sake and reserved the rest to be added while serving.

Nutrition Facts

Pakoda Kuzhambu | Pakoda Kulambu

Amount Per Serving (100 g)

Calories 283 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Trans Fat 0.03g

Polyunsaturated Fat 2g

Monounsaturated Fat 5g

Sodium 27mg1%

Potassium 192mg5%

Carbohydrates 38g13%

Fiber 15g63%

Sugar 4g4%

Protein 9g18%

Vitamin A 341IU7%

Vitamin C 6mg7%

Calcium 145mg15%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Pakoda Kuzhambu

1. Soak chana dal for 2 hrs.Drain water completely. Then in a mixer add chana dal along with red chillies,fennel seeds,garlic and grind it to a coarse paste.I did it in batches as I used my small jar.
   
2. Collect the mixture in a mixing bowl, add chopped onion, required salt and coriander leaves and mix well,Set aside.Get ready with all other ingredients shown below.
   
3. Heat oil a kadai.Pinch small portions of the mixture and carefully drop them into oil and deep fry until reddish golden.Drain in tissue paper and set aside.
   
4. Grind together coconut and fennel seeds to a fine paste,Set aside.In a pan – heat oil add the items listed under ‘to temper’.
   
5. Add ginger garlic paste and let it fry for a minute then add onion and fry till slightly browned then add tomatoes.
   
6. Saute till tomatoes shrink and is mushy.Add turmeric,red chilli and coriander powders.Saute till raw smell completely leaves and the mixture is more like a thokku.Add required salt.
   
7. Then add 3/4 cup water(adjust according to the thickness) along with tamarind pulp and let it boil for a good 5-7mins.
   
8. Then add coconut paste and let it to boil in sim until the kuzhambu becomes thick and oil separates, this may take atleast 5mins.Finally add the prepared pakodas along with chopped coriander leaves.Switch off.
   

Serve with rice.

Expert Tips

• I suggest to add the pakodas just 15mins before serving so that it gets soaked well.If you add it well before then the pakodas will absorb all the gravy.
• While grinding chana dal make sure to grind to a coarse paste with few dals here and there only then the pakodas will have a great texture.
• Use small onion for making pakodas which gives nice flavour.
• Adjust tamarind pulp according to the tomatoes tanginess.I used one bangalore tomato and one country variety.
• I just added few pakodas for clicking sake and reserved the rest to be added while serving..