Pakoda Kurma | Pakoda Korma
This is one of my mom's signature recipe. Lipsmacking vegetable biryani pairing up with pakoda kurma is a divine combo. This delectable, authentic and traditional dish is one of the prime favorite of South Indian cuisine and anyone can do this at home. In this recipe, the bengal gram (gram dal or kadalai paruppu) is soaked and deep fried to crispy dumplings & soaked in rich creamy coconut based masala gravy. It pairs up excellent with brinji rice, jeera rice, etc. With this simple video recipe, you too can now learn to prepare this fingerlicking pakoda kurma at home!
Ingredients
To make pakoda
Gram dal / Kadalai paruppu - 1 & 1/2 cup
Red chilli - 2
Saunf pwd - 1/2 tsp
Coriander leaves
Salt to taste
Oil to deep fry
To make Kurma
Oil - 2 tbsp
Cumin seeds - 1/2 tsp
Saunf pwd - 1/2 tsp
Green chilli - 1
Red chilli - 1
Onion - 2
Tomato - 2
Ginger garlic paste - 1 tbsp
Turmeric pwd - 1/4 tsp
Red chilli pwd - 1 tsp
Coriander pwd - 1 tsp
Cumin pwd - 1/2 tsp
Garam masala pwd - 1/2 tsp
Thick coconut paste - 1/2 cup
Salt to taste
Fresh curry & coriander leaves
Instructions
1.
Lets see how to make Pakoda Kurma
2.
Wash & soak gram dal (kadalai paruppu) for 2 hours in water.
3.
Drain water completely.
4.
Add it to blender.
5.
Add salt, red chilli, saunf, coriander leaves and grind coarsely.
6.
Transfer the mixture to mixing bowl.
7.
Add finely sliced onions, curry leaves and mix.
8.
Heat oil in frypan.
9.
Make small balls out of the mixture and drop carefully in hot oil.
10.
Don't overcrowd the oil.
11.
Deep fry the pakodas in batches.
12.
Deep fry until the pakodas are golden & crispy as shown in video.
13.
Drain from oil in kitchen tissue.
14.
Crispy delicious pakodas are ready.
15.
Lets start preparing the spicy kurma.
16.
Heat gingely oil in kadai or frypan.
17.
Add cumin seeds and wait to splutter.
18.
Add saunf pwd and curry leaves.
19.
Add red chilli, green chilli and saute.
20.
Add sliced onions and salt.
21.
Saute until onions turn light brown.
22.
Add ginger garlic paste and saute for a minute.
23.
Add tomatoes and cook until oil separates.
24.
Meanwhile, drop the crispy pakodas in 1 cup of warm water and soak for 2 mins.
25.
Squeeze water gently from it and keep the soft pakodas aside.
26.
Add turmeric pwd, red chilli pwd, cumin pwd, coriander pwd, garam masala pwd and saute.
27.
Add 2 cups of water and cook covered.
28.
Add thick coconut paste and stir well.
29.
Cook for few more minutes.
30.
Taste and adjust salt & seasonings.
31.
Add the soft pakodas to the kurma and mix.
32.
Let it cook in low flame for 5 mins covered.
33.
Turn off flame.
34.
Garnish with fresh coriander leaves.
35.
Yummilicious Pakoda kurma is ready.
36.
It combines excellent with idli, dosa, chapati and even with jeera rice, fried rice, etc