Chettinad Pakora Curry Recipes

CHETTINAD PAKORA CURRY RECIPE

Steps:

• To begin making Chettinad Pakoda Curry Recipe, we first prepare making the batter for the pakodas.
• Soak the channa dal along with red chillies for 20 minutes and then grind it with fennel seeds, salt using a mixer grinder to a coarse paste with very little water.
• Now, heat oil in a pan, and drop a spoon full of the pakoda mix into the oil and fry until golden brown in medium heat.
• Remove it on a kitchen towel and keep aside.
• Like wise, prepare the next batch of the pakodas with the remaining batter and keep aside.
• Now, grind the ingredients mentioned in the 'to grind' table to a smooth paste using a mixer grinder and keep aside.
• To prepare the gravy, heat oil in a pan, add the bay leaf, cinnamon stick, cardamom and let it release its aroma into the oil.
• Add the fennel seeds, curry leaves and let it splutter.
• Add the garlic and fry until golden brown.
• Add the finely chopped onions and saute until transparent.
• Add the tomatoes, green chillies, a pinch of saute and saute until the tomatoes are mushy.
• Add the coriander and red chilli powder and saute for a minute.
• Now, add the ground paste, 1.5 cups of water, salt and simmer until the masala paste is cooked well and the gravy comes together.
• Add in the prepared pakodas and simmer for another 5 minutes.
• The gravy will eventually be watery, but the pakodas will soak up the water and thicken the gravy.
• Switch off the flame and garnish with coriander leaves.
• Serve the Chettinad Pakoda Curry Recipe along with Tawa Parathas or Roti's, Steamed Rice, Poondu Rasam and Papad.

PUNJABI PAKORA CURRY

Steps:

• Make pakoras:.
• Mix pakora ingredients (besan, cumin seeds, onions, green chilli, ginger, turmeric, garam masala, red chilli powder, fennel seed, and salt) in a bowl until smooth. Add enough water to make a very thick batter.
• Fry mixture by tablespoonfuls in hot oil until golden and crispy, then drain on paper toweling. Keep warm in low oven.
• Prepare the kadai sauce:.
• Blend yogurt, 4 cups water, pinch of turmeric powder, salt, pinch of red chilli powder, and besan. It should look like a buttermilk lassi mixture with besan in it.
• Keep it aside for half an hour before starting to make kadi.
• For the Remainder of the Kadai:
• Pour mustard oil in a big pan (or wok) and heat it until it gets hot. Add cumin seeds mustard seeds, fenugreek seeds, coriander seeds, cloves and let them pop.
• Add curry leaves and dry red chilli to the frying mixture.
• Add onions and fry until golden brown.
• Add the garlic, and ginger to it and fry for 3 minutes, watching that it should not stick to the bottom of the pan.
• Add chopped tomatoes and fry for 3-4 minutes.
• Add tamarind paste to the pan and let it come to the boil for 4-5 minutes.
• Add turmeric powder , garam masala, red chilli powder, salt and fry until oil starts floating on the top and it gives out dark reddish brownish color.
• Add the kadi sauce mixture.
• Gently stir the curry, as it will start sticking to the bottom. Keep it on medium heat first, and let it come to a boil. Keep watching it and stirring. Simmer for 3-5 minutes, then lower the heat and let it cook on low flame for 20 minutes, stirring occasionally.
• Stir for another 5 minutes and check if its thick enough and looks dark yellow. Again stir it for 5 minutes and sprinkle dry fenugreek leaves on it and let it boil for another 2 minutes and than add the pakoras in the kadi.
• Boil more for 3 minutes and don't stir too much as the pakora can break apart.
• For garnishing, sprinkle cilantro and serve hot with rice.