Pakodas are lentil balls and are normally deep fried. Here, I have used the kuzhi paniyaram pan (Ableskiver pan) instead to make it healthy. You will not notice much of the difference since the pakodas soak up the gravy anyway. Kuruma is a gravy made with either vegetables or meat and usually has coconut to add the needed richness.
You can use this gravy with rice, rotis, idlis, and so on. I have already posted a variety of kurumas namely mushroom kuruma, tomato kuruma, plantain kuruma and so on. This gravy works well for parties and is sure to be everyone’s favorite. Off to the recipe.
Pakoda Potato Kuruma
Tasty gravy with lentil balls and potatoes.
Ingredients:
- For Pakodas
- channa dal - 3/4 cup - soaked for 2 hours
- green chilly - 2
- salt - to taste
- fennel seeds - 1 tsp
- garlic - 3 cloves
- ginger - a small piece
- oil - to cook the pakodas
- For Kuruma
- oil - 2 tsp
- cinnamon - a small piece
- cloves - 2
- onion - 1 1/2 cups - sliced
- green chilly - 2
- tomatoes - 1 cup - chopped
- salt - to taste
- sambar powder - 1 tsp
- turmeric - a pinch
- potatoes - 6 small potatoes (boiled and cut into cubes - 1 1/2 cups roughly)
- water - 21/2 cups
- coconut - 3 tbsp (dry coconut - refer to notes)
Instructions:
Pakodas
Soak the dal for about 2 hours and blend with the remaining ingredients (except oil) to a paste. Use just enough water to get the blades to move.
Heat a kuzhi paniyaram pan and add about 1/4 tsp of oil into each groove. Make small balls of the paste and place in each groove. Flip over in a few minutes and when all sides are cooked, remove from pan and keep aside.
Kuruma
Boil potatoes and cut into big chunks.
Heat oil and add cinnamon, clove, onion and green chillies. When onions are cooked add the tomatoes. When tomatoes turn mushy add salt, sambar powder, turmeric, potatoes and water. Bring to a boil and simmer for about 10 minutes.
Meanwhile make a paste with dry coconut and add to the simmering gravy. Add the cooked pakodas and simmer for about 10 minutes. Garnish with cilantro and serve with idli, dosai, rice, etc.
1. You can use 1/4 cup coconut milk instead of the dry coconut.
2. Kuzhi paniyaram pan is basically the "Ableskiver pan". I have the cast iron one.
3. Handle the pakodas gently or they may break and dissolve in the gravy.
1 year ago: Carrot Paneer Bonda
2 years ago: Hummus
3 years ago: Strawberry Mango Smoothie
Pictorial
1. For Pakodas: Soak the channa dal for about 2 hours.
2. Blend into a coarse paste with the remaining ingredients (except oil) using just enough water for blades to move.
3. Paste ready.
4. Heat a kuzhi paniyaram pan and add about 1/4 tsp of oil into each groove. Make small balls of the paste and place in each groove.
5. Flip over in a few minutes. When all sides are cooked remove from pan.
6. For Kuruma: Boil potatoes and cut into big chunks.
7. Heat oil and add cinnamon, cloves, onion and green chilly.
8. Onions are cooked.
9. Add tomatoes.
10. Tomatoes are mushy.
11. Add salt, sambar powder, turmeric, potatoes and water.
12. Bring to a boil. Simmer for about 10 minutes.
13. Meanwhile make a paste with the dry coconut.
14. Add to the gravy.
15. Add the cooked pakodas gently.
16. Simmer for about 10 minutes and turn off the stove.
Tasty gravy ready.
Enjoy!
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Very colourful and delicious kurma, just some rice is enough to have along with.
Wow what a colorful kuruma.Yummy yummy .
very nice baked version vardhini…
looks yum perfect side dish for rice also