Pakoda Kulambu (Pakora Gravy)

Pakoda Kulambu (Pakora Gravy)

Feeling bored or tired to cook for lunch?? Pakoda kulambu helps you in this case.. Its very simple to prepare.. Grind everything .. Cook it.. Add pakodas.. Thats it!!! You will surely love this simple ,yummy kulambu.. No need of any curry for this too.. 

Here, in my case i used pakodas which are left-over at home.. You can even prepare them at home or buy at stores.. I have added the procedure for preparing pakodas too.. You can also prepare vadai kulambu using vadais instead of pakodas..

And the recipe follows,

Ingredients:

For Pakoda:

Channa Dal             - 1 cup

Salt                          - As required

Red Chilli                - 2 

Green Chilli             - 1

Coriander Leaves    - few

Mint Leaves            - few

Curry Leaves          - few

Oil                           - for frying

For Kulambu:

Small Onion                  - 7 or 9

Tomato                          - 2 (medium size)

Chopped Coconut         - 1/4 cup

Red Chilli                      - 2

Coriander Powder         - 2 tsp

Turmeric Powder          - 1/2 tsp

Salt                                - As required

Fennel Seeds                 - 1 tsp (Sombu)

Coriander Leaves          - few

Oil                                 - A required

Procedure:

For Pakoda:

• Soak Channa Dal for 2-3 hrs.. Drain excess water and grind it with fennel seeds and red chilli.Grind it coarsely. Add salt,coriander leaves, mint leaves, curry leaves and chopped green chillies. Mix it well and deep fry in oil.

For Kulambu:

• Grind coconut, small onions, red chillies and tomatoes together.. We won't add tamarind for this kulambu.. So add more tomatoes.
• Heat oil in a cooker.. Add fennel seeds.. After that add masala.. then salt, turmeric powder and coriander powder.
• Add enough water. This kulambu must be in watery consistency only.. Its because, pakodas  will absorb water from kulambu and hence it will get thick.
• Garnish with coriander leaves. .Add pakodas just 10 minutes before serving the kulambu or else kulambu will get very much thick..