Pakoda Kurma

     

Preparation time : 40 minutes

Cooking time : 45 minutes

Number of serving : 6

    

   

Ingredients for pakoras :

                         

1. Chickpeas  (Chana dal) - 1 cup

                    

2. Chopped onions - 2

3. Dry red chillies - 3

4. Chopped ginger - 1 teaspoon

5. Chopped garlic - 1 teaspoon

6. Salt - to taste

7. Curry leaves - 1 sprig (chopped)

8. Oil - for deep frying

       

Method to prepare pakoras :

               

1. Soak chickpeas in water for about an hour. 

2. Drain and transfer into a blender. To this add red chillies, chopped ginger garlic and salt.

3. Sprinkle just enough water to grind it into a coarse mixture.

4. Transfer into a vessel, add chopped onions and curry leaves and mix thoroughly. Now the batter is ready for making pakoras.

5. Heat a frying pan, and add oil.When oil becomes hot, make medium sized balls of the batter and deep fry them. Keep the fried pakoras aside.

Ingredients for Kuruma :

                              

1. Chopped onions- 2

        

2. Chopped tomatoes -2

3. Grated coconut - 1/2 cup

  

4. Ginger garlic paste -2 teaspoons

5. Cinnamon sticks - 2 (small)

6. Cloves - 4

    

7. Bay leaves - 2

8. Green chillies - 4

9. Almonds - 6 nos.

10. Chopped mint leaves - 2 tablespoon

11. Salt - to taste

12. Oil for seasoning - 1 tablespoon

          

Method to prepare kurma :

                

1. Grind coconut, green chillies, and ginger garlic together to a fine paste and keep aside.

2. Place a thick bottomed pan on medium flame and add oil.

3. When oil becomes hot, add condiments such as cinnamon, cloves and bay leaves.

4. When the condiments start to give out their aroma, add chopped onions and mint leaves. Sauté.

5. When the onions become brown, add the ground coconut paste. Swirl it for a while and then add chopped tomatoes. Sauté.

6. Add almond paste and sauté once again for a minute.

7. Add enough water to make the gravy dilute. Then add salt and boil the gravy without covering to avoid spilling. Avoid over cooking or else the gravy will loose its aroma.

8. Remove the vessel from fire and add pakoras and cover with a lid.

9. In about half an hour time, pakoras will absorb the gravy and become succulent.

10. Now kurma is ready to be served with fried rice or chapatties.