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.
Servings2
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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