Ingredients:
Ingredients for Pakoda:
Gram dhal
|
½ cup
|
Onion
|
1 small
|
Green Chillies
|
2 small
|
Garlic
|
2 cloves
|
Fennel seeds
|
very little
|
Curry leaves
|
6 – 8
|
Coriander leaves
|
3 tbsp chopped
|
Salt
|
½ tsp
|
Oil
|
for deep frying
|
Ingredients for Koorma:
Onion
|
1 medium
|
Tomato
|
1 medium
|
Ginger-garlic paste
|
1 tsp
|
Turmeric
|
little
|
Red chilli/ Coriander powder mix
|
1 tsp
|
(Red chilli and coriander powder mix :: 100 : 150 gms)
|
|
Garam masala powder
|
1/4 tsp
|
Salt
|
to taste
|
Bay leaf
|
1
|
Curry leaves
|
few
|
Oil
|
3 tbsp
|
Ingredients for grinding masala paste:
Onions
|
2 medium
|
Green chillies
|
3 small
|
Fennel seeds
|
1/2 tsp
|
Coriander leaves
|
2 tbsp roughly chopped
|
Oil
|
1 tbsp
|
Coconut
|
half from half coconut (1/4 portion)
|
Ingredients for final finishing:
Fennel powder
|
½ tsp
|
Coriander leaves
|
few chopped
|
Method:
Pakoda preparation:
- Wash and soak Gram dhal for 3 hours. Then drain the water. Grind into a coarse paste using very little water. The batter should be in between thick and soggy.
- Chop Onion and Green chilli into fine pieces. Crush Garlic into coarse.
- Add chopped onions, green chillies, crushed garlic, fennel seeds, coriander leaves and salt to the ground batter. Beat nicely with hand or ladle.
- Heat sufficient oil in a kadai to medium hot for deep frying. Drop small ball size portions of batter into the oil (5-6 pakodas). Fry till light golden brown. Repeat with remaining batter. Keep all the fried Pakodas aside (if you wish you can consume in between when it is hot 😋. Save for Koorma also).
- First start with masala paste. Chop Onions into slices and cut Green chillies into big pieces. Heat oil (1 tbsp) in a kadai. Add sliced onions, green chillies and fennel seeds. Saute till onions turns into dark pink. Lower the flame and add coriander leaves. Fry for few seconds and switch off the flame. Let it cool down.
- Then grind into a smooth paste using little water. Keep aside.
- Grind Coconut and take milk (first and second milk. Required 2 cups of milk. Use water according to that). Keep aside.
- Chop Onion into fine pieces (ingredients mentioned for Koorma) and Tomato into big pieces.
- Heat a kadai with 3 tbsp of oil. Add chopped onions and bay leaf. Saute till light golden brown. Add tomato pieces and ginger-garlic paste. Cook till tomatoes becomes soft. Add turmeric powder, red chilli-coriander powder, garam masala and half a tsp of salt. Mix and cook for 2-3 minutes. Now add ground masala paste and cook for another 2-3 minutes. Then add coconut milk and mix till all incorporated well. Raise the flame, add curry leaves and allow to boil. Now lower the flame, cover and cook for 10-15 minutes.
- Now check the salt. If needed adjust. This Koorma should be little watery (pakoda starts absorbing water once soaked). So adjust water according to that. Finally add fennel powder and chopped coriander leaves. Mix and cook for few seconds and switch off flame.
- Immediately add fried Pakodas (12-15 Pakodas is enough for this amount of Koorma). Keep soaked for 30-40 minutes. Tasty Pakoda Koorma is ready.
