Friday, November 24, 2017

Pakoda kuzhambu recipe, with coconut milk

Pakoda kuzhambu, flavourful south Indian gravy with coconut milk as base and deep fried pakodas cooked soft in the gravy.
I saw this pakoda kuzhambu in a Tv show and really it was tempting. Only the ingredients in the recipe was known and not the exact measurements. Still went ahead and tried which turned out fingerlicking good.
pakoda-kuzhambu-methodI was first now sure about the pakoda itself as it needed only 1/2 hour soaking as per the recipe. I thought it would turn out too hard and crispy. But it turned out really soft and flavourful. I understood it's all in how smooth we grind and the amount of water that goes in.
I know the gravy is a winner since it's coconut milk base. The first time when I tried, I had a helping hand from Vj, So made it with fresh coconut milk. This time, I made with store bought UHT coconut cream. So the texture was bit different. I found fresh coconut milk, the best 😊.

pakoda kuzhambu recipe

Recipe Cuisine: Indian |  Recipe Category: Lunch
Prep Time: 10 mins   |  Cook time: 20 mins Serves: 3 | Author:

Click here for cup measurements

Pakoda kuzhambu, flavourful south Indian gravy with coconut milk as base and deep fried pakodas cooked soft in the gravy.

Pakoda kuzhambu recipe

Ingredients

For pakoda
Chana dal - 1/2 cup
Small onions (shallots) - 6
Green chilli - 1, finely chopped
Garlic - 4 flakes
Coriander leaves, finely chopped - 2 tbsp
Curry leaves - few
oil - to deep fry
Cooking soda (optional) - small pinch

For kuzhambu

To temper
Oil - 1 tbsp
Cumin seeds/ fennel seeds - 1/2 tsp
Cashew nuts 5
Curry leaves - 1 sprig
Gravy
Potato, cooked - 1
Small onion - 8
Red chilli powder - 3/4 tsp
Coriander seeds powder - 1 tsp
Coconut milk, thick - 1 cup
Coriander leaves, chopped - 2 tbsp
Lemon juice - 1 tsp
Ghee - 1 tsp
Salt - as needed
Grind to paste
Garlic - 6 flakes
Ginger - 1 inch piece
Cashew - 4
Fried gram dal (pottu kadalai) - 1 tsp
Green chilli - 2

Method

  1. Soak chana dal for just 1/2 hour. Meanwhile, finish all the prep work.
  2. Grind ginger garlic paste with cashew, fried gram dal and chilli (add little water if needed).
  3. Once chana dal is soaked, drain and grind to smooth paste with little water. The batter should be soft.
  4. Add finely chopped onion, garlic, green chili, coriander leaves, curry leaves and salt (cooking soda if adding) to the ground dal and mix.
  5. Heat oil and make small pakodas out of the batter. Cook in medium flame well.
  6. Turn in between once, to ensure even cooking. Drain in paper towels. Repeat to finish the batter.
  7. Now to the gravy. Heat a heavy bottomed kadai and add oil. Temper with cumin/ fennel, cashew nuts and curry leaves. Add finely chopped onion.
  8. Give it a fry and add the prepared ginger garlic paste. Fry for a minute in medium flame or until oil oozes out and raw smell turns to be aromatic.
  9. Add red chilli powder, coriander seeds powder and give it a fry. Add coconut milk, salt and mix well.
  10. Bring to boil, add cubed cooked potato.
  11. Add the fried pakodas (you may not need all, just 1/2) and 1 & 1/4 cup more water.
  12. Simmer for 5 minutes or until the pakodas get soft.
  13. Switch off the flame, garnish with coriander leaves, ghee and lemon juice.

Notes

  • Originally, the ginger garlic paste is ground with khasa kasa in place of pottukadalai. Grinding ginger garlic paste with cashew, pottukadalai/ kasakasa not only gives enough volume to grind ginger garlic in a mixer, but also helps in preventing the coconut milk from splitting.
  • Since I used store bought coconut cream, I used 1/4 cup of the coconut cream and diluted with water to make total 1 cup.

Step by step pictures

  1. Soak chana dal for just 1/2 hour. Meanwhile, finish all the prep work.
  2. Pakoda-kuzhambu-1
  3. Grind ginger garlic paste with cashew, fried gram dal and chilli (add little water if needed).
  4. pakoda-kuzhambu-2
  5. Once chana dal is soaked, drain and grind to smooth paste with little water. The batter should be soft.
  6. pakoda-kuzhambu-3
  7. Add finely chopped onion, garlic, green chili, coriander leaves, curry leaves and salt (cooking soda if adding) to the ground dal and mix.
  8. pakoda-kuzhambu-4
  9. Heat oil and make small pakodas out of the batter. Cook in medium flame well.
  10. pakoda-kuzhambu-5
  11. Turn in between once, to ensure even cooking. Drain in paper towels. Repeat to finish the batter.
  12. pakoda-kuzhambu-6-
  13. Now to the gravy. Heat a heavy bottomed kadai and add oil. Temper with cumin/ fennel, cashew nuts and curry leaves. Add finely chopped onion.
  14. pakoda-kuzhambu-7
  15. Give it a fry and add the prepared ginger garlic paste. Fry for a minute in medium flame or until oil oozes out and raw smell turns to be aromatic.
  16. pakoda-kuzhambu-8
  17. Add red chilli powder, coriander seeds powder and give it a fry. well.
  18. pakoda-kuzhambu-9a
  19. Add coconut milk and mix .pakoda-kuzhambu-10a
  20. Boil well for a minute. Add cubed cooked potato.
  21. pakoda-kuzhambu-11a
  22. Add the fried pakodas (you may not need all, just 1/2) and 1 & 1/4 cup more water.
  23. pakoda-kuzhambu-12a
  24. Simmer for 5 minutes or until the pakodas get soft. Switch off the flame, garnish with coriander leaves, ghee and lemon juice.
  25. pakoda-kuzhambu-13a
Serve with rice, chapati. We had with rice, it was yummy! pakoda-kuzhambu


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3 Stars(comments):

  1. Kuzhambu looks tempting and flavour with that lovely color. Just wanted to know if there is any specific reason for not adding tamarind or tomato for the tanginess?

    ReplyDelete
    Replies
    1. We are adding lemon juice towards the end for tanginess. This is a mild gravy, so it tastes great even if we have as such. So no need for tamarind or tomato :)

      Delete
  2. Thank you Raji..will definitely try this and let you know..

    ReplyDelete

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