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.
I 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 😊.
Step by step pictures
- Soak chana dal for just 1/2 hour. Meanwhile, finish all the prep work.
- Grind ginger garlic paste with cashew, fried gram dal and chilli (add little water if needed).
- Once chana dal is soaked, drain and grind to smooth paste with little water. The batter should be soft.
- Add finely chopped onion, garlic, green chili, coriander leaves, curry leaves and salt (cooking soda if adding) to the ground dal and mix.
- Heat oil and make small pakodas out of the batter. Cook in medium flame well.
- Turn in between once, to ensure even cooking. Drain in paper towels. Repeat to finish the batter.
- 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.
- 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.
- Add red chilli powder, coriander seeds powder and give it a fry. well.
- Add coconut milk and mix .
- Boil well for a minute. Add cubed cooked potato.
- Add the fried pakodas (you may not need all, just 1/2) and 1 & 1/4 cup more water.
- Simmer for 5 minutes or until the pakodas get soft. Switch off the flame, garnish with coriander leaves, ghee and lemon juice.
Serve with rice, chapati. We had with rice, it was yummy!