Pakoda Curry

Pakoda Curry:



This similar to that of Paruppu Urundai Khuzhambu.But Slight Changes in Ingredients of the gravy and Urundai.And also,I fried the Paruppu balls like pakoda & the gravy also very thick.For this no other special sidedish is required to have because the fried pakoda itself can have as a sidedish.Here is the recipe...





Ingredients:

For Pakoda:



200g toor dhall

2 green chilli chopped

a small peace ginger chopped

10 small onion chopped

3tsp grated coconut

1tsp fenugreek seeds

salt to taste



For Gravy:



7 dry redchilli

1tsp peppercorns

2tsp fenugreek seeds

2tsp cumin seeds

oil for frying

1tsp mustard seeds

1 sprig curry leaves

1tsp oil

1cup thick tamarind juice

turmeric powder

1 chopped onion

1 chopped tomatoes

salt to taste



Method:



Grind the pakoda ingredients coursely and deep fry the it in oil and keep aside.Then fry the chilli,pepper,fenugreek seeds,cumin seeds and grind it into nice powder and keep aside.Heat the oil in a heavy bottomed kadai,add the mustard seeds,onion,tomatoes and curry leaves.Add the tamarind juice,grinded powder,turmeric powder,salt.Let it cook for 5 mins.Once the gravy become very thick add the pakoda and remove it from the stove.Since this gravy is very thick,you can have it with hot rice/roti.