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Pakoda Kuzhambu
Pakoda Kuzhambu / Pakoda Pulusu / Fried Lentil balls Gravy" is an everyday South Indian recipe with a little alteration. Bengal gram/ kadalai paruppu is a protein-packed lentil, which we should include in our kiddos diet very often.
Course
Side Dish
Cuisine
Indian
Prep Time
1
hour
hour
Cook Time
25
minutes
minutes
Total Time
1
hour
hour
25
minutes
minutes
Servings
4
people
Calories
743
kcal
Author
Sujatha Muralidhar
Ingredients
Ingredients for the pakoda balls
¾
cup
chana dal
/split chickpea
1
teaspoon
fennel seeds
1
teaspoon
garlic
chopped
1
teaspoon
ginger
chopped
2
red chili
½
teaspoon
salt
or as required
1
sprig
curry leaves
2
stalk
coriander leaves
1
cup
vegetable oil
for frying
Ingredients for Tempering:
3
tablespoon
vegetable oil
1
teaspoon
black mustard seeds
1
teaspoon
urad dal
/skinless black gram
1
teaspoon
fenugreek seeds
1
teaspoon
cumin seeds
Ingredients For Gravy/Kuzhambu
1
small lemon size
tamarind
soaked in 1 cup of hot water for 5 minutes and extact he juice
½
cup
onion
chopped
½
cup
tomato
chopped
2
tablespoon
vegetable oil
1
teaspoon
red chili powder
3
teaspoon
coriander powder
¼
teaspoon
turmeric powder
1
teaspoon
salt
or as required
3
cup
water
Instructions
For the pakoda balls
Soak chana dal for 1-2 hours and drain.
In the blender jar, add chana dal, fennel seeds, chopped ginger, chopped garlic, red chilies, salt and grind it to a coarse paste.
Then to this ground paste, add chopped curry leaves and coriander leaves. Make equal sized small balls.
Heat vegetable oil in the pan. Once the oil becomes hot, add those balls.
In a medium to high heat, deep fry till they become golden brown.
The tempering
In the pan, add vegetable oil along with balck mustard seeds, urad dal, cumin seeds, fenureek seeds.
And wait till mustard starts splutter.
For the kuzhambu/gravy
Then add chopped onion, and saute them till onion turns soft and pink.
Then add finely chopped tomatoes and in medium flame saute them further, till tomatoes become mushy.
Then add red chili powder, coriander powder, turmeric powder and saute for a minute in low flame.
Then add tamarind extract, water, and salt.
Over medium heat, cook for 12-15 minutes or until it leaves out the raw smell and reaches desired consistency.
Add kept aside pakoda balls. Transfer to serving bowl and serve hot.
Nutrition
Calories:
743
kcal
|
Carbohydrates:
29
g
|
Protein:
7
g
|
Fat:
68
g
|
Saturated Fat:
5
g
|
Sodium:
890
mg
|
Potassium:
207
mg
|
Fiber:
10
g
|
Sugar:
3
g
|
Vitamin A:
620
IU
|
Vitamin C:
49.7
mg
|
Calcium:
94
mg
|
Iron:
3.1
mg