Chettinad Pakoda Kulambu Recipe

Ingredients

• 3 tbsp finely sliced onion 
• Tomato – 2 
• tamarind – 1 tsp combined with 1/4 cup water
• Turmeric powder – a liberal pinch 
• Red Chilli powder – 1 teaspoon 
• Coriander powder – 2 teaspoons 
• finely chopped Coriander leaves – 2 teaspoons 
• finely chopped Salt – to taste

For Pakoda:

Chana Dal – 1/2 cup 

Fennel Seeds – 1 tsp 

Red Chillies – 2 

garlic cloves – 4 cloves

2 tbsp coarsely chopped big onion

1 tbsp finely chopped coriander leaves

To Grind To A Paste:

coconut – 3 tbsp

1/2 teaspoon fennel seeds

To Temper :

1 tbsp oil 

Cinnamon – 1/4 inch piece

2 curry leaves – a small sprig Cloves

1 teaspoon ginger garlic paste

Method:

1. Soak the chana dal for 2 hours. Completely drain the water. Then, in a blender, combine the chana dal, red chilies, fennel seeds, and garlic to make a coarse paste. I did it in batches because I just had a small jar.
2. Place the mixture in a mixing basin, add the chopped onion, necessary salt, and coriander leaves, and mix thoroughly. Set aside.
3. Heat the oil in a Kadai for the pakoda kuzhambu. Pinch tiny amounts of the mixture and carefully drop them into the oil, deep frying till reddish golden.
4. Grind together the coconut and fennel seeds to a fine pulp and set aside.
5. Heat the oil in a pan and add the things specified under “to temper.”
6. Add ginger-garlic paste and let it fry for a minute, then add onion and saute until slightly browned, then add tomatoes.
7. Saute tomatoes until they shrivel and become mushy.
8. Mix in the turmeric, red chili, and coriander powders. Saute till the raw scent is gone and the mixture resembles thokku. Season with salt as needed.
9. Then add 3/4 cup water (adjust according to thickness) and tamarind pulp and let it boil for 5-7 minutes.
10. Then add coconut paste and simmer in sim for at least 5 minutes, or until the kuzhambu thickens and the oil separates.
11. Finally, stir in the made pakodas and coriander leaves.

  Serve over rice.