Chettinad Pakoda Kuzhambu / Pakoda Kuzhambu Recipe

Chettinad Pakoda Kuzhambu / Pakoda Kuzhambu is one of the authentic south Indian Kuzhambu of Chettinad Cuisine. Pakoda kuzhambu is nothing but a spicy and flavorful Masala Kuzhambu in which deep fried dal pakodas are added. I wanted to try this kuzhambu since long time and recently saw this in Nalinis space and bookmarked. As today Nalini is celebrating her birthday we friends decided to give her a virtual treat by trying recipes from her space under the theme "Tamizhar Samyal". She is running the same event "Tamizhar Tuesday Event" in which we share Tamil Nadu recipes 2nd and 4th Tuesday of Every Month.

So as her Birthday treat i tried her Grand Mother's Signature recipe,Pakoda Kuzhambu from her space. This is a flavorful masala kuzhambu with fried dal pakoda. The kuzhambu tasted so good and we all loved it. Thanks so much Nalini for this yummy recipe. Hope You are enjoying your special day with lots of fun and surprises. Now off to the recipe..

Ingredients
For Pakoda

1. Channa dal/kadalai paruppu   1/2 cup
2. Ginger 1/2 inch
3. Red Chilly    4-5 nos.
4. Fennel seeds  1 tsp
5. Salt to taste
6. Coriander leaves(chopped)  1 tbs
7. Oil  for deep frying

For Kuzhambu

1. Onion 1 medium(finely chopped)
2. Tomato 2 no.(finely chopped)
3. Garlic 3 cloves(finely chopped, i skipped)
4. Green chilly 3(slit)(i skipped)
5. Red chilly powder 1 and 1/2 tsp
6. Coriander powder 2 tsp
7. Turmeric powder 1/8 tsp
8. Salt to taste
9. Curry leaves few leaves
10. Cilantro 1 tbs(finely chopped)

To Temper

1. Oil    1 and 1/2 tbsp
2. Fennel seeds   1/4 tsp
3. Clove  2 no.s
4. Cinnamon   1" stick
5. Bay leaf   1 no.

For Coconut Paste

1. Coconut   1/4 cup
2. Fennel seeds  1/2 tsp
3. Poppy seeds   1/2 tsp
4. Dalia/Pottu kadalai   1 tsp

Method
Soak channa dal in enough water for 2 hours and grind it along with the red chilly,fennel seeds and garlic along with salt to a coarse paste without adding water.Sprinkle water if needed.

Then transfer the ground chana dal to a bowl and add finely chopped ginger and coriander leaves and mix it well.

Heat a pan with oil(to deep fry) and take a handful of ground batter and sprinkle it roughly in the hot oil. Fry till golden colour and remove from the oil and drain it in paper towel and keep aside.
To Make pakoda Kuzhambu
First make the coconut paste with the given Ingredients to Grind and keep aside.
Then heat a pan add oil, when its heated add the tempering ingredients and fry well.

And add curry leaves and garlic,onion,green chilly,saute it with a pinch of  salt until onion turns translucent and add the chopped tomato,cook it till mushy.

Now add chilli, turmeric powder & coriander powder and the ground paste,mix it well..add around 3-31/2 cups of water and salt,let it boil till the raw smell disappears.

Add the fried pakodas to the gravy and let it boil for a minute and lastly add some chopped cilantro and switch off the stove.
Serve it after 15 -20 minutes.

Notes:
Fry the pakodas little small size since after soaking in the kuzhambu it absorbs moisture and becomes even bigger.
I fried the pakodas till crisp and added it in the gravy but in the Original recipe it mentioned not to fry until crisp.
Any way the pakodas get soft after soaking in the gravy and tasted yumm.
The gravy should be slightly watery otherwise the pakodas absorb the gravy.
If you feel the gravy becomes too thick after adding the pakodas add hot water with a pinch of salt and adjust it.
After adding pakodas do not cook the kuzhambu for long time, just one boil is enough.