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Pakoda Kuzhambu Recipe | Pakoda Kulambu Recipe

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.
Prep Time2 hours
Cook Time30 minutes
Total Time2 hours 30 minutes
Servings2
AuthorSharmilee J

Ingredients

For Pakoda:

  • ½ cup chana dal
  • 1 teaspoon fennel seeds
  • 2 bos red chillies
  • 4 cloves garlic
  • 2 tablespoon big onion
  • 1 tablespoon coriander leaves

To grind to a paste:

  • 3 tablespoon coconut
  • ½ teaspoon fennel seeds

To Temper :

  • 1 tablespoon oil
  • ¼ inch piece cinnamon
  • 2 nos cloves
  • a small sprig curry leaves
  • 1 teaspoon ginger garlic paste

Instructions

  • Soak chana dal for 2 hours. 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 ¾ cup water (adjust according to the thickness) along with tamarind pulp and let it boil for a good 5-7 minutes.
  • 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 Pakoda Kulambu with rice.

Notes

  • 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.
Nutrition Facts
Pakoda Kuzhambu Recipe | Pakoda Kulambu Recipe
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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