Chettinadu style pakoda kuzhambu

I have already posted a Paruppu urundai kuzhambu recipe long back. There are several methods of making this kuzhambu, you can steam the lentil balls and add it into the gravy, or directly add it in the gravy or deep fry the lentil balls and add it in the gravy. Either way it tastes so good! This recipe is inspired from this blog. :) 

Ingredients

For the pakoda 

Dried split yellow peas/Vadai paruppu-1/4cup

Red chilly-5(adjust to your taste)

Fennel seeds-1teaspoon

Chopped onion-3tablespoons

Chopped cilantro and curry leaves-few

Salt

Oil to deep fry 

For the Gravy

Tamarind juice-1/4cup

Chilly powder-11/2teaspoon

Coriander powder-11/2teaspoon

Turmeric powder-1/4teaspoon

Onion-1

Toamto-1

Green chilly-1

Coconut paste-2 tablespoons

Mustard seeds-1/2teaspoon

Bay leaf-1

Salt

Oil

Few curry leaves and cilantro -to garnish

Method

Wash and soak the yellow peas dal/vadai paruppu for 2 hours. Grind it along with red chillies-fennel seeds and enough salt.

Add in the chopped onion-cilantro,curry leaves, mix it well. 

Heat oil in a kadai to deep fry the pakodas. 

Once the oil is hot enough, pinch small pakodas and deep fry them. You should not cook the pakodas all the way till they turn golden brown, but take them out when they are 3/4th done.

 Look at the picture of pakodas for kuzhambu....and these ones below are regular pakodas. Hope you can see the color difference.

Now lets move on to the  gravy. Chop the onions and tomatoes into big chunks. Slit the green chilly. Heat some oil in a pan, add the mustard seeds, let them pop-up. 

Then add the bay leaf, followed by the curry leaves, onion-green chilly and tomato.  

Fry till the tomatoes become soft. Meanwhile, add in the chilli-turmeric and coriander powders with tamarind juice, mix it well and keep it ready.

Once the tomatoes in the gravy are soft and mushy, add in the tamarind juice. Add enough salt and let it boil.

After the gravy has boiled nicely, add in the deep fried pakodas, reduce the heat to medium low and cook for 5-7 minutes.

Now add in the coconut paste, adjust the water level of the kuzhambu, and keep cooking on low heat for 5 more minutes.

Once the oil oozes out from the gravy, its all done. Put off the flame.

Serve the pakoda kuzhambu with white rice, and your favorite side dish and rasam.

  Here I have served it with spicy potato fry.