|Chettinad Pakkoda Kuzhambhu|
Husband and I are on a vegetarian diet and that's one reason why you would be not find non-vegetarian recipes off late. When we decided to go on this approach, my husband said no sambar and rasams try something different. Being a South Indian we almost live in our staples of sambar and rasam, we tend to cook them up atleast once a week. So I had to take this as a challenge and cook different vegeterian recipes to serve my picky eater. I had bookmarked this Chettinad Pakkoda Kuzhambhu for long and got to try this today. It turned out so good, by tasting it I can say it would go great with rice, dosa, idly or appam. The Curry is not spicy and mild in spice buy packed in flavour. Do give this a try if you want to try something different apart from the routine recipes.
|Lentil dumpling in coconut curry|
|Pakkodas/ Pakkoras for the curry|
Makes - 12-15 small pakkodas
Prep time - 2 hrs
Cook time - 10 mins
Chana dal - 1/2 cup, washed and soaked for 2 hrs
Red chilli (dry) - 4 nos
Sombu/ Fennel seeds - 1 tbsp
Salt - to taste
Oil- to deep/shallow fry
Soak the channa dal in water for 2 hours, drain excess water and grind along with fennel and red chilli to form a course paste. Now transfer to a bowl add salt and mix well. Heat a pan and add oil to deep fry, once its hot take small pinches of the lentil mixture and fry into fritters for 2 minutes flipping sides. Drain using a slotted spoon and remove excess oil from the pakkoras using a kitchen towel. Set aside
|Chettinad vegetarian curry recipe|
Recipe Source - Priya
Prep time - 10 mins
Cook time - 15 mins
Serves - 4-5 people
Serving suggestions - Appam, Dosa, Idly & White rice
Onion - 2 large, chopped fine
Tomato - 2 large chopped fine
Ginger garlic paste - 1 tbsp
Bay leaf - 2
Cardamom - 2
Cloves - 2
Cinnamon - 1" piece
Fennel seeds - 1 tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tbsp
Salt - to taste
Oil - 1 tbsp
Coriander leaves chopped - to garnish
To grind to paste
Coconut - 1/4 cup shredded
Cashew - 1 tbsp
Kuskus/ poppy seeds - 2 tsp
1. Grind all ingredients mentioned under to grind (coconut, cashew, fennel, poppy seeds) into a smooth paste with the help of some water.
2. In a wide pan heat oil - 1 tbsp add the whole spices - bay leaf, cinnamon, cardamom, cloves. Once the aroma releases add the fennel seeds, as they change colour add the onions and cook until transparent for a minute.
3. Add ginger garlic paste and cook until the raw smell goes away (2 minutes). Now add tomatoes and cook for another 3 minutes.
4. Add the ground coconut paste and mix well. Now add red chilli powder and corriander powder and mix well. Let it cook for 2 minutes.
5. Now add 4 cups water and cook for 4-5 minutes with the lid covered and in simmer.
6. Add the fried pakkodas to the curry and garnish with coriander leaves.
Serve hot along with rice/idly/dosa/appam and enjoy
|Chettinad Pakkoda Curry|
While frying pakkodas you can add curry leaves/ onions too but nevertheless they taste great just as it is
Make sure you do not grind the channa dal too fine, it has to be course and I did not add any water, you can add few drops just to help grind
You can skip cashews in the recipe if you are diet concious and you can instead add coconut milk for a light curry
Make sure the curry is bit watery before adding the pakkodas as the curry tends to thicken. Also the pakkodas absorb the water in the curry
Learn how to cook ->
Chettinad Chicken Masala
Chettinad Kola Urundai (Raw Banana)
Vada Kari Recipe