Ingredients:-
1. For pakodas:-
- Channa dal - 1 cup
- Fennel seeds - 1 tbsp
- Dried Red chilli - 1
- Salt as needed
- Oil for frying
2. For Kurma:-
- Onion, chopped - 1 big
- Tomato chopped - 1
- Green chillies - 2 nos
- Ginger garlic paste - 1tbsp
- Curry leaves - few
- Red chilli powder - 1 tbsp
- Coriander powder - 1/2 tbsp
- Turmeric powder - a pinch
- Cinnamon stick - 1
- Cloves - 1
- Bay leaves - 1
- Grated Coconut - 1/2 cup
- Fennel seeds - 1tbsp
- Cumin seeds - 1 tbsp
- Poppy seeds - 1/4 tbsp
- Green cardamom - 2 nos
Preparation:-
1. To make the Pakodas:-
- Soak the channa dal for 3-4 hours.
- Grind dried red chilles, fennel seeds, soaked channa dal and salt to a thick coarse batter.
- Heat oil in a wok/kadai. Once the oil is hot, take a few amount of grounded mixture and drop into the hot oil.
- Deep fry the pakodas till it turns golden brown.
- Drain the pakodas and keep it aside.
2. To Make the Kurma:-
- Grind grated coconut, fennel seeds, cardamom, cumin seeds and poppy seeds to a fine paste. set aside.
- In a wok/kadai, heat oil and add cinnamon stick, cloves, bay leaves, curry leaves, green chillies and ginger garlic paste. Saute well until raw smell disapear.
- Add onion , tomato and saute until onion turns transparent.
- Now add red chilli powder, coriander powder, turmeric powder and salt. Fry for a minute.
- Add grounded coconut paste and mix well. Stir for a minutes.
- Add 2 cups of water and let it boil for 5-10 minutes.
- Finally add fried pakodas and mix well.
- Switch off the flame and serve hot with dosa, chappathi, idly, rice, pulao etc.
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