Pakoda Kuzhambu / Dal Kofta Gravy

INGREDIENTS

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For Pakoda

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Directions

1)Grind the channa dal coarsely along with red chilli, fennel seed,and required amount of salt

2) Add green chili,onion,and curry leaves along with the ground mixture and mix it well

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3) Heat up required amount of oil in a pan to fry Pakoda. When the oil is hot, make small size pakoda out of the dal Mixture

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INGREDIENTS FOR GRAVY

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DIRECTIONS

1) Slice the onion, cut the tomatoes into small pieces, and slit the green chilies

2) Grind the coconut along with roasted channa Dal and Poppy seeds into a fine paste

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3) Heat up the oil in a pan. When the oil is hot, add the whole garam masala and fennel seeds. When the fennel seeds turn into a golden brown color add the onion, garlic, green chili, and curry leaves

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4) When the onion and the garlic gets slight golden brown, add the tomatoes and a little bit of salt

5) When the tomatoes are completely mashed up,  add the red chili powder, turmeric powder, and the coriander powder and cook it for 2 minutes

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6) Add the ground coconut mixture, 2 cups of water, and the required amount of salt for the gravy.  Let it boil for 5 to 10 minutes. The gravy should be slightly watery, because when you add pakodas it will absorb more water

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7) Now add the pakodas into the gravy and switch off the stove. There is no need to cook the pakodas in the gravy

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After 10 minutes you can serve this pakoda kuzhambu / Dal kofta gravy with Rice, Roti, Idly, Dosai, and Biryani

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