Chettinad Pakora Curry Recipe
Lentil pakoras in a spicy Chettinad gravy
Chettinad Pakora Curry Recipe is a delicious lentil pakodas cooked in a spicy chettinad gravy. Chettinad recipes have a predominant flavour of fennel, cinnamon, garlic and red chillies making it very delectable. Though, this recipe is a bit spicy, you can alter the spiciness to your desired level. It is a semi gravy that goes very well as a side dish to indian meal. Serve the Chettinad Pakora Curry Recipe along with Tawa Parathas or Roti's, Steamed Rice, Poondu Rasam and Papad for a weeknight dinner.
Here are a few more Chettinad recipes that you can also try
20 M
30 M
50 M
4 Servings
Ingredients
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To make the pakodas
- 1/2 cup Chana dal (Bengal Gram Dal) , soaked for 20 minutes
- 2 Dry Red Chillies
- 1 teaspoon Fennel seeds (Saunf)
- Salt , to taste
- Oil , for frying the pakodas To make the gravy
- 1 Onion , finely chopped
- 1 Tomato , finely chopped
- 1 Green Chillies , finely chopped
- 7 cloves Garlic , finely chopped
- 2 teaspoons Coriander Powder (Dhania)
- 1 teaspoon Red Chilli powder
- 1 Cinnamon Stick (Dalchini)
- 1 Bay leaf (tej patta)
- 2 Cardamom (Elaichi) Pods/Seeds
- 1 teaspoon Fennel seeds (Saunf)
- 1 sprig Curry leaves
- 2 teaspoons Coriander (Dhania) Leaves , finely chopped for garnish
- 1 tablespoon Oil
- Salt , to taste To make the paste
- 2 tablespoons Fresh coconut
- 1 teaspoon Poppy seeds
- 1 teaspoon Fennel seeds (Saunf)
- 5 Cashew nuts
- 2 tablespoons Roasted Gram Dal (Pottukadalai)
How to make Chettinad Pakora Curry Recipe
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.
