Pakoda Kuzhampu

This is a special kuzhampu made during special occasions at home. I read this recipe from a magazine and tried it at home. We all liked it, so sharing the recipe here. This recipe looks little complicated, but it is not that hard to make.

Ingredients

  • To make pakoda
    • Chana dal —————- 1/2 cup
    • Thoor dal —————- 1/2 cup
    • Dry chilies ————— 4
    • Fennel seeds ———- 1/2 tsp
    • Ginger ———————– a small piece
    • Salt to taste
    • Enough oil to fry
  • To make a paste
    • Red chilies ————– 3
    • Green chilies ———– 2
    • Fennel seeds ———- 1/2 tsp
    • Poppy seeds ———– 1/2 tsp
    • Dalia splits ————– 1/8 cup
    • Cashew pieces ——— 5
    • Tomato ——————— 3 (diced)
    • Onion ———————— 2 (diced)
    • Grated coconut ——– 1/8 cup
    • Cooking oil ————— 2 tbsp
    • Salt to taste
  • For Tempering
    • Fennel seeds ———– 1/4 tsp
    • Cinnamon —————– 2 pieces
    • Cardamom ————— 2
    • Star anise —————– 3
    • Cloves ———————– 2
    • Bay leaves ————— 1
  • For garnishing
    • Cilantro ——————– few stalks

How To make

  • First soak the chana dal, thoor dal and dry chilies in water for three hours
  • Now strain the water from the dals
  • Grind the dals, ginger piece, dry chilies and little salt into a medium fine paste using a mixer/blender
  • Heat the oil in a frying pan
  • Now take the dal paste and make it into small square pieces
  • Drop the dal paste pieces one by one carefully into the oil and fry them for about 3 minutes
  • Take them out and keep it aside
  • Now heat another pan with a table spoon of oil and add all the ingredients listed to make a paste
  • SautĂ© them for five to six minutes and turn off the stove
  • Once it cools down, grind them into a fine paste using a mixer/blender
  • Now heat the pan with a tablespoon of oil and do the tempering with the ingredients listed for tempering
  • Then add the fine paste and stir it until it is cooked well (oil starts oozing when cooked well)
  • Now add water and bring it to boil (quantity of water is depending on the thickness you want for the kulampu/gravy)
  • Now add the fried pakodas and keep in heat for about three minutes, then turn off the stove and garnish with cilantro
  • Now the pakoda kulampu is ready to serve

Published by Aji

I am from south India, but currently live in Minnesota with my husband, two daughters, and pet cat. I can't wait to share my cooking recipes, knitting projects, and garden photos with all of you!

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