Pakoda Curry
Ingredients
- 2 cups Gram flour Kadalamavu
- 1 cup Onion chopped
- 1 cup Tomato chopped
- 1 cup Onion to grind with tomato, chopped
- 2 tsp Red chilly powder
- 1 tsp Turmeric powder
- Salt As reqd
- Refined or coconut oil As reqd to fry pakoda
Instructions
- For preparing pakoda curry, first fry the chopped onion and tomato. When they turn into golden colour, remove it from the stove and allow to cool.
- Then make a paste of this mix as shown in the picture below. Keep this aside.
- Mix the basen with some chopped onion, red chilly powder, turmeric powder, salt and required quantity of water and make the mix as shown in the picture below.
- Heat oil in a pan and then put the paste(either make small balls or take small quantity of paste in table-spoon) and put it into the pan.
- When the pakoda is ready, take it out from the pan and keep it separately.
- Heat a cooking pan, add some oil into the pan and then add the paste(already prepared with onion and tomato) along with red chilly powder, turmeric powder, salt and the fried pakoda and required quantity of water. Boil it for about 10 minutes and then remove it from the stove.
- Also can decorate the pakoda curry with coriander leaves, onion, tomato etc.This curry can be served with chappathi, poori or as side dish with boiled/fried rice.
Notes
Yummy
Tried this recipe?Let us know how it was!
S
written by
SobhaKesavan
Myself, Sobha Kesavan, a retired Accountant in a MNC based in Delhi, where I was staying for 26 years. Afterwards, moved to Bangalore and stayed there for about 4 years and then shifted to my native place ( in Thrissur district), Kerala, along with my husband. My two sons and both daughters-in-law are working out of Kerala as Software Engineers.
I have immense passion for gardening and have been doing it since my stay in Delhi and most of
the ingredients (vegetables) used in my recipes are home grown. I am interested in cooking mostly North Indian and South Indian cuisines. The recipes shared in pachakam.com from my end would definitely tickle your taste buds.
I will be always looking forward for your valuable feedbacks or suggestions as there is always room for improvement.
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