Monday, 11 February 2013

Pakoda Kurma/curry (mild)

This side dish is very versatile and can be eaten with just about anything, dosas, idlis, naans, rotis, bread, pancakes, pikelets, .... the list is never ending. I usually make this whenever I make pakodas for snack. I intentionally make extra amount of pakodas and use the left overs to make this kurma/curry. In fact, the gravy part of this is also very versatile and can be used in many dishes like tikka masala or any other Indian tomato based gravy. I some times make the gravy in advance and freeze it to use in a variety of dishes.

You will need:
Onion – 2, chopped
Tomato – 1, chopped
Green chillies – 2 or 3 (optional; skip if making for children)
Ginger garlic paste - 1 tsp
Garam masala powder-1/2 teaspoon
Red Chilli powder/paprika – ½ teaspoon (optional; again adjust according to taste)
Turmeric powder - 1/4 tsp
Coconut powder/coconut milk – ½ cup
Oil – 2 tablespoon
Salt – 1 teaspoon or as per taste
Pakodas made as shown here - 10-15 nos
Coriander leaves for garnishing

Heat a little oil in a sauce pan and fry one onion cut into small pieces and green chillies. Mix in coconut, ginger, garlic and fried onion and green chillies and make a fine paste. In a sauce pan put the oil and when it is hot add chopped onions and fry till it turns transparent. Now add tomato and mix well. Add red chilli powder, turmeric, garam masala and salt. Stir well and then add the ground coconut-onion paste and fry well until the raw smell disappears and the oil separated. Remove from stove and add the fried pakodas. Add one cup water. Cover with lid and cook for 5 to ten minutes until pakodas are soft. Garnish with coriander leaves.

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