Pakoda Kuzhambu | Pakoda Kulambu

Pakoda Kuzhambu is a tasty South Indian style gravy made using crispy fried dal pakodas. This kulambu is full of flavor and goes really well with hot rice and ghee. It has a light tangy taste from tamarind and tomatoes, and also gets thickness from coconut paste.

This recipe is very handy on days when there are no vegetables at home. You can just make some pakodas with chana dal and basic spices and make this gravy easily. The gravy is spicy and thick, and the pakodas soak up all the flavor nicely. It is the soft pakodas inside the hot tangy kuzhambu.

Jump to:

• About Pakoda Kuzhambu
• Pakoda Kuzhambu Ingredients
• How to make Pakoda Kulambu Step by Step
• Expert Tips
• Serving & Storage
• FAQS
• 📖 Recipe Card

About Pakoda Kuzhambu

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 vegetables.

Pakoda Kuzhambu is one of the popular kuzhambu varieties in Tamil homes. It is usually made when we run out of fresh veggies or want something different from regular gravies. Fried pakodas are added to a spicy onion tomato based gravy with tamarind and coconut.

The pakodas are made with soaked chana dal, garlic, spices, and onion. They are deep fried till golden and then added to the kuzhambu. You can make the pakodas first and add only while serving, that way it stays soft but not soggy. The gravy gets its taste from onion, tomato, tamarind, and coconut paste.

It’s thick, slightly oily, and full of masala flavor. The whole gravy comes together in one pan and takes less time once the pakodas are ready. It tastes even better after few hours as the flavors get mixed well. Just pair it with rice and some appalam or poriyal on side and lunch is done.

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). I make this on weekends or when there is no vegetable in stock. It’s simple but tastes like special occasion kuzhambu.

Pakoda Kuzhambu Ingredients

• Big onion – I have used finely chopped big onion. It gives mild sweetness and makes the base for the gravy. You can also try with small onion for more strong flavor.
• Tomato – It adds little tanginess and makes the kuzhambu thick. I used one country and one bangalore tomato to balance the taste.
• Tamarind – I soaked little tamarind in water and used the pulp. It gives sour taste and blends good with the tomato base.
• Coriander leaves – I have added in both pakoda and gravy. It gives fresh flavor and nice smell at end.
• Chana dal – This is the main for pakoda. I soaked it and grinded to coarse mix. It gives crisp pakoda with soft inside.
• Garlic – I added few garlic cloves in pakoda mix. It gives strong taste while frying and smells good too.
• Red chillies – I used it while grinding pakoda and it gives good spice. You can add more or less as you like.
• Fennel seeds – I have added while grinding pakoda and also in coconut paste. It gives special smell and also helps digestion.
• Coconut – I used fresh grated coconut and grind it to paste. It makes the gravy thick and creamy.
• Ginger garlic paste – It remove raw smell and gives punch to the kuzhambu.
• Cinnamon & Cloves – I have used these in tempering. It adds nice masala flavor and little sweetness.
• Spice powders – These gives color, spice, thickness and balance to the masala. All together makes the kuzhambu spicy and tasty for rice.
• Oil – I used oil for frying pakoda and also for cooking kuzhambu. Gingelly oil will give more flavor if you like.
• Curry leaves – I added it while tempering. It gives nice smell and makes the gravy taste better.

Why This Recipe Works

• This recipe is perfect for days when there is no vegetables.
• It is very tasty because the pakodas soak up the gravy well.
• This recipe is easy and doesn’t need too many ingredients.
• It’s a spicy and tangy kuzhambu that goes well with rice.
• It is creamy because of coconut paste. No need for cream.

Similar Recipes

• Poondu Kulambu
• Paruppu Urundai Kulambu
• Chicken Kuzhambu
• Mor Kuzhambu
• Puli Kulambu

How to make Pakoda Kulambu Step by Step

1.Soak chana dal for 2 hours. Drain water completely. Then in a mixer add chana dal along with red chilies, 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 chili 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 5-7 minutes.

8.Then add coconut paste and let it to boil in sim until the kuzhambu becomes thick and oil separates, this may take at least 5 minutes. Finally add the prepared pakodas along with chopped coriander leaves. Switch off.

Serve with rice.

Expert Tips

• Soaking dal – Soak chana dal for at least 2 hours – If you soak less, pakoda won’t grind properly and may turn hard after frying
• Grinding pakoda mix – Don’t make it too smooth – I keep it slightly coarse with few dal pieces – It gives nice texture to the pakodas
• Frying pakodas – Make sure oil is hot enough before adding – Else they absorb oil and turn soft instead of crispy
• Adding pakodas – Add only before serving – If you add too early, pakodas will drink up all the kuzhambu and become too soggy
• Tamarind taste – Adjust tamarind depending on tomato type – Country tomato is more sour, so reduce tamarind if needed
• Coconut paste – After adding coconut paste, boil in low flame – It helps gravy to become thick and the oil will float on top.

Serving & Storage

Serve Pakoda Kuzhambu hot with plain rice and little ghee on top. It goes very well with some poriyal or even just papad on the side. You can also have it with idli or dosa next day, the taste will be even better.

Keep leftover kuzhambu in fridge and reheat before eating. If you have extra pakodas, store them in another box and add only while serving.

FAQS

1.Can I skip coconut paste?

Coconut makes the gravy thick and creamy, but if you don’t prefer you can skip and add little fried gram powder instead.

2.Can I air fry the pakodas instead of deep frying?

Yes you can try but the texture may change. Deep frying gives better crispness.

3.What else can I add to this gravy?

You can add small onion, brinjal or even some boiled moong dal to the gravy.

4.Can I store the pakoda mix?

You can grind and keep in fridge for few hours, but better to fry fresh for best texture.

5.Is this kuzhambu very spicy?

It is medium spicy – you can reduce red chili powder and green chilies based on your need.

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