Pakoda Mor Kuzhambu

Ingredients

• 1/2 cup Chana Dal
• 2 Dried Red Chillies
• 4 Garlic Cloves
• 1 Medium Onion Finely Chopped
• Few Fresh Curry Leaves Finely Chopped
• Salt as needed
• Water as needed
• 1 tbsp Toor Dal
• 1 tsp Urad Dal
• 1/4 tsp Fenugreek/ Methi Seeds
• 2 Dried Red Chillies
• 1/4 cup Chopped Fresh Coconut
• 1 Green Chilli
• 2 inch Ginger Piece
• 1/2 tsp Oil
• Water as needed
• 2 cups Thick Curd
• 1/2 tsp Turmeric Powder
• 2 tsp Oil
• 1/2 tsp Mustard Seeds
• 1/4 tsp Asafoetida/Hing
• 1 Dried Red Chilli
• Few Fresh Curry Leaves
• Salt as needed
• Water as needed

Instructions

1. 1

   First soak 1/2 cup Chana Dal and 2 Dried Red Chillies in enough water for about 1.5 to 2 hours. Similarly, soak 1 tbsp Toor Dal in enough water separately for 1.5 to 2 hours.

2. 2

   Drain off the excess water and add soaked chana dal & dried red chillies along with 4 garlic cloves to a blender.Without adding any water, grind into a coarse paste.

3. 3

   Remove it onto a mixing bowl. Add finely 1 medium onion finely chopped and a few curry leaves finely chopped along with salt as needed.

4. 4

   Mix well and it should easy to roll into balls.

5. 5

   Now make equal sized balls from the batter without rolling them too tight together.

6. 6

   Meanwhile heat the appam pan and heat 1/2 tsp of oil in each cavity. Carefully place the prepared balls in each cavity.

7. 7

   Cook on low flame and when the bottoms are golden, gently turn them around and cook the other side. Repeat this until all sides of the pakodas are golden brown & crispy. Remove them and repeat the same with rest of the prepared balls.

8. 8

   To make the spice paste, heat 1/2 tsp of oil. Add 1 tsp urad dal, 2 dried red chillies and 1/4 tsp methi seeds.

9. 9

   Fry on low flame until the dal is golden brown. Remove from heat and cool down.

10. 10

    Add it to the blender jar along with 1/4 cup chopped coconut, 1 green chilli, 2 inch ginger piece and soaked & drained toor dal.

11. 11

    Grind into a smooth paste by adding enough water.

12. 12

    In the same pan, heat 2 tsp oil and add 1/2 tsp mustard seeds, 1 dried red chilli cut into two. As the mustard seeds splutter, add 1/4 tsp asafoetida and few fresh curry leaves.

13. 13

    Meanwhile, whisk 2 cups of curd and add 1/2 tsp turmeric powder and the prepared spice paste. Mix it well and if it is too thick, add some water as needed.

14. 14

    Pour the mixture over onto the pan and set the flame on low. Add salt as needed.

15. 15

    Cook covered for 6-7 mins until it is slowly boiling. Remove from heat. Add the prepared pakodas.

16. 16

    Serve hot immediately along with hot rice.