Tuesday, January 29, 2013

PAKODA KURMA



INGREDIENTS

1 Cup Bengal gram

1 cup chopped onions

4-5 chopped green chilli

1 ‘  ginger piece

5-6 garlic flakes

Fresh coriander leaves.

Salt to taste.

FOR KURMA

2 medium sized onions

1 tomato

6-8 garlic flakes

1’ fresh ginger

½ table spoon chilli powder

½ table spoon coriander powder

Fresh coriander leaves

Salt to taste

½ cup Coconut gratings.
 
2-3 red chillies for garnishing ( optiona)

METHOD

FOR PAKODA

1.      Soak the Bengal gram dhal for two hours. Grind along with green chillies, garlic, ginger and salt to a coarse paste. Add chopped onions and mix well.

2.      Heat oil in a kadai,when it is hot, drop dhal paste in a round shape like pakoda. Fry till it turns golden brown. Remove and keep aside.

FOR KURMA

3.      In a kadai, fry onion , coconut , tomato, garlic flakes and ginger inlittle oil. Grind all fried ingredients with coriander leaves into a smooth paste.

4.      Heat oil in a kadai, when it is hot add mustard seeds, when they start to splutter, add curry leaves. Now add ground masala and fry for few minutes. now add red chilli powder and coriander powder and fry for few minutes in a oil. Now add water and mix well. Cover with a lid and cook for 10-12 minutes. Remove from the stove and add fried pakodas. Garnish with red chillies

5.      Serve with roti or steamed rice.

 

 

4 comments:

  1. Looks tempting.
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