Monday, February 23, 2015

Pakora Khuzambhu | Onion Fritters Curry

Kuzhambu  is a cherished curry dish in my home. Combining flavors of spicy, sweet, tart - it makes for the perfect curry. I blogged about my favorite Tomato Kuzhambhu a couple of years back. Today its a recipe for yet another delicious and tangy curry - Pakora Kuzhambu. Crispy onion pakoras, deep fried and golden, dipped in a spicy tamarind and coconut milk curry!! Could you ask for more?

Ingredients for Pakora:
2/3 cup besan (gram flour)
2 tbsp chawal ka atta (rice flour)
1 large onion, sliced thin
1 tsp saunf (fennel seeds)
Salt to taste
Oil for deep frying

Ingredients for Curry:
1 small onion, chopped fine
5 cloves garlic
5-7 kari patta (curry leaves)
1/2 cup coconut milk
1 tsp tamarind paste
1 tbsp sambar powder
Salt to taste
1 tbsp urad dal
2 tbsp oil
1/4 tsp rai (mustard seeds)
1/2" piece cinnamon
3 cloves
1 tsp saunf (fennel seeds)
2 saboot lal mirch (red chilies)

  1. First make the pakoras. Mix all the ingredients for the pakoras with as little water as possible to make a thick paste.
  2. Heat oil for deep frying a karai (wok). Take tablespoonfuls of batter, drop gently into the karai and fry the pakoras until they are crisp and golden.
  3. Set the fried pakoras on a kitchen towel to drain. Repeat for remaining batter.
  4. To make the curry, heat the oil in a large saucepan. Add the urad dal, mustard seeds, cinnamon, cloves, red chilies, and fennel. Fry till fragrant.
  5. Next add the chopped onion, garlic, and curry leaves. Saute till transparent.
  6. Now add enough water for a curry, sambar powder, and tamarind paste, and bring to a boil.
  7. Reduce heat and cook for 15 minutes.
  8. Now add the coconut milk and salt, mix, cook for another 5 minutes.
  9. Turn off the heat, cover and allow the curry to sit and stew in its own flavors for up to 12 hours.
  10. The longer you leave it, the better it tastes.
  11. When ready to eat, heat the curry, drop the pakoras in the curry, scoop and eat hot.
Good to Know
  • I always make pakoras and curry a day before eating. Store both separately in refrigerator if leaving overnight.
  • Warm the pakoras in the oven on low heat to get them crispy before dunking.
  • You can add up to 1 tsp jaggery to taste in Step 6, for a slightly different flavor.
Vegan Recipe, Dairy Free Recipe, Nut Free Recipe

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