• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sharmis Passions
  • Home
  • Recipes
  • Baby Food
  • About
menu icon
go to homepage
  • Home
  • Recipes
  • Baby Food
  • About
    • YouTube
    • Instagram
    • Facebook
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Home
    • Recipes
    • Baby Food
    • About
    • YouTube
    • Instagram
    • Facebook
    • Pinterest
    • Twitter
  • ×
    You are here: Home / Recent Posts / Pakoda Kuzhambu | Pakoda Kulambu

    Pakoda Kuzhambu | Pakoda Kulambu

    Last Updated On: May 30, 2022 by Sharmilee J

    43
    Shares

    Jump to Recipe Print Recipe

    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 RecipePakoda 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.

    More Kuzhambu Recipes

    Pakoda Kuzhambu RecipeIf you have any more questions about this Pakoda Kuzhambu Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Pakoda Kuzhambu Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    17755091634 72c49d6acc o
    Print Recipe Pin Recipe

    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

    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.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!

    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.
      How to make pakoda kuzhambu - Step1
    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.
      How to make pakoda kuzhambu - Step2
    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.
      How to make pakoda kuzhambu - Step3
    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’.
      How to make pakoda kuzhambu - Step4
    5. Add ginger garlic paste and let it fry for a minute then add onion and fry till slightly browned then add tomatoes.
      How to make pakoda kuzhambu - Step5
    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.
      How to make pakoda kuzhambu - Step6
    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.
      How to make pakoda kuzhambu - Step6
    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.
      How to make pakoda kuzhambu - Step6

    Serve with rice.
    Pakoda Kuzhambu Recipe

    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..

    Pakoda Kuzhambu Recipe


    43
    Shares

    Filed Under: Kuzhambu - Indian Curries, RandomPosts, Recent Posts

    Reader Interactions

    Comments

    1. Evelin malarvizhi

      June 02, 2015 at 3:48 pm

      Yummy kuzhambu…definetly ll try

      Reply
    2. sankar saranya

      June 03, 2015 at 11:08 am

      Superb colour;

      Reply
    3. Thava

      June 03, 2015 at 11:35 am

      Yummy yummy… U HV given kadalai paruppu twice.. Can you please check

      Reply
    4. Savannagal

      June 04, 2015 at 8:06 pm

      I love your blog. You have the most delicious looking recipes. I haven't tried to make any yet, mostly because I can't find some of the ingredients. But I think I can find everything for this recipe. I can't wait to try it.

      Reply
    5. Unknown

      July 21, 2015 at 4:52 am

      Yummy kulambu.. Will definitely try it out… Keep posting more yummy recipes… I'm an ardent follower of your website.

      Reply
    5 from 4 votes (4 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hello, I’m Sharmilee - author,recipe creator and photographer behind Sharmis Passions.

    More about me →

    Latest Recipes

    • Kara Kulambu Recipe (Kara Kuzhambu)
    • Chettinad Kavuni Arisi Sweet Recipe
    • Macaroni Salad Recipe
    • Lemon Mint Juice Recipe

    See more new recipes →

    Popular Recipes

    • Cajun Potatoes Recipe (Barbeque Nation Style)
    • Black Tea
    • icing sugar3
      Icing Sugar Recipe | How to make Icing Sugar
    • homemade chocolate01
      Homemade Chocolate

    Footer

    ↑ back to top

    Privacy

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Stay Connected

    Copyright © 2025 Text,Images and Content Copyrighted by Sharmis Passions

    Managed by Host My Blog

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.