Chettinad Pakoda Kurma recipe
Chettinad pakoda kurma is a spicy gravy which works absolutely awesome with Birinji rice, pulav or Chappathi, parotta. The spice mixture of fennel, khus khus, coconut and green chillies makes this dish sumptuous. Fresh dal pakodas are made and then finally 10 minutes before serving they are dunked in to the kurma. I prefer to add onions to the pakodas coz they give a crunchy texture while biting on the soft ones when soaked in kurma gravy.
My ammamma (grand mother) use to make this chettinad pakoda kurma with plain birinji on occasions especially on our birthdays for dinner. When ammamma called me to wish on my birthday asked her for the recipe she was happy to share her style of preparation. She also makes pakoda kuzhambu with tamarind based which is also an ultimate gravy and works awesome with plain rice.
The entire process of making pakodas can be simply ignored and store bought onion pakodas can be added to the kurma which makes a step easier. Check out the recipe below for making chettinad pakoda kurma at home from scratch.
Channa dal – 1 cup
Red chillies – 3 nos
Fennel seeds – 1/2 tsp (optional)
Onion – 1 no, thinly sliced (optional)
Curry leaves – 2 sprig
Asafoetida – 1/4 tsp
Salt – 1 tsp (or as reqd) Oil- for deep frying
Soak dal for 2 hours and grind dal, chillies, fennel to smooth consistency adding little water as required.
Transfer to a bowl add the batter, onions, curry leaves, salt, hing mix them well.
Heat oil in a pan drop bite sized and fry them until golden brown, drain on a kitchen towel and keep aside.
For kurma masala:
Coconut – 1/2 cup
Fennel seeds – 1 tsp
Khus khus – 1 tsp
Green chillies – 6 nos
Garlic – 2 nos
Ginger – 1 inch
Pottu kadalai (fried gram) – 2 tbsp
Grind all of the above into fine smooth paste adding 1/4 water or more if required.
Onion – 1 no, chopped
Tomatoes – 2 nos, chopped
Bay leaf – 1 no
Red Chilli powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Oil – 2 tbsp
Salt – 1 tsp (or as reqd)
Coriander leaves – 2 tbsp
Heat oil fry bay leaf, saute onions until pink, cook tomatoes until it softens, add chilli powder, turmeric powder, masala and cook in simmer for 10 minutes or until the raw smell leaves.
Add half to one cup water as per the required consistency and simmer for another 5 minutes.
Ten minutes before serving add fried pakodas, fresh coriander and mix well.
Made soya seeraga samba biryani, mixed vegetable raitha and served with this chettinad pakoda kurma.