Pakoda And Potato Kurma

How to Pakoda and potato kurma

Pakoda and potato kurma is a very different variety of kurma (gravy) made with pakodas(pakoras) it tastes superb and goes well with idiyappam,appam.This is a traditional recipe and has been passed on for generations in my family.

Pakoda And Potato Kurma




INGREDIENTS-

For KURMA-

Paste 1-

Grated coconut-1 cup (Grind to a fine paste)

Paste 2 -

Onion-1 big chopped
Ginger-1 inch piece
Garlic-6 cloves
Green chillies-8 nos
(Fry  everything in a tsp of oil and grind to fine paste)

Other ingredients-

Curd-1/2 cup slightly whipped
Potatoes-2 nos cooked and diced to cubes.
Salt  to taste
Cloves-4
Cinnamon-2
Bay leaf-1
Oil-2 tsp
Coriander leaves few

FOR PAKODA

Bengal gram dhal-1 cup (soaked for 1/2 hr)
Green chillies-6 nos
Onion-1 chopped finely
Fennel seeds(Sombu)-1 1/2 tsp
Ginger-1 inch piece
Garlic-3 cloves chopped
Curry leaves and coriander leaves few
Salt to taste
Oil for frying

Method For Making Kurma

 In a bowl add the slightly whipped curd and the paste 1 and paste 2 mix well and set aside for sometime.

Pakoda mixture and curd mixture

Heat oil in a kadai add cloves,cinnamon,bay leaf and saute for a minute,then add onions fry till it's cooked well.
Now pour the curd mixture followed by salt and required amount of water and allow it to cook well .
Now add the cooked potatoes.
Simultaneously make pakodas and immediately add them to the boiling kurma. Allow it to thicken to desired consistency.Check for salt.







Garnish and serve hot with chappati poori,appam,idiyappam,dosa etc.


PAKODA


METHOD


Grind the soaked Bengal gram dhal to a coarse paste after draining the water completely along with ginger,garlic,fennel seeds and salt.
Now mix the chopped onion,green chillies , asafetida,curry leaves and coriander leaves to the paste and set aside.




Heat oil for deep frying in a kadai and when the oil is hot take the ground mixture and  using the tip of the fingers just drop small portions into the oil and deep fry till golden brown colour is reached and till the oil stops bubbling.
Immediately transfer the PAKODAS into the Kurma.


Preparation time-30 mins
Serves-6

Note

The pakodas should be added immediately to the kurma then only it will absorb the kurma and taste good.


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