SouthIndian Style Pakoda Kurma Recipe

When it comes to celebrations in Southindia be it festival or any family functions, it is incomplete without a vada. Masala vada batter is prepared with split chickpeas, dill leaves, mint leaves, coriander leaves and special masala. The vada batter stores well in the fridge, it's normally prepared in bulk to serve multiple servings and the leftover batter can be used to prepare pakoda kurma or dumplings.

Recipes and Reviews Posted on Youtube English and Youtube Tamil Channels 😊

Ingredients for Pakoda Kurma:

Masala Vada Batter ( Recipe Link: https://vidyascooking.blogspot.com/2010/08/masala-vadai.html )

1/4 Cup Fresh Coconut or 1 1/2 Cups Coconut Milk

1 Large Onion Sliced

1 Large Tomato Cubed

5 Green Chilies Chopped

1 Bay Leaf

1/2 Cup Coriander Chopped

5 Sprigs Mint Chopped

10 Pods Garlic (Peeled and Washed)

1 Inch Ginger (Peeled, Washed and Chopped)

2 Large Potatoes (Peeled, Washed and Cubed)

Normally we also use brinjal and peas along with potato if we are going to serve this curry for larger crowd.

1 Tbsp Chilly Powder

2 Tbsp Coriander Powder

1/2 Tsp Turmeric Powder

1 Tsp Fennel Seeds

2 Inch Sticks Cinnamon

2 Star Anise

4 Pods Cardamom

5 Cloves

2 Strands Mace

10 Peppercorns

Salt as per taste

Oil as required

Chopped Mint, Coriander and Lime Juice for Garnish...

Masala Vada Recipe Video

Ingredients for Masala Vada Batter:
1 Cup Chick peas (channa dhal/ kadalai paruppu)
1 Cup Dill leaves (Finely chopped)
1/2 Cup Coriander leaves (Finely Chopped)
1 Large Onion (Finely Chopped)
1/2 Cup Mint leaves (Finely chopped)
1 Inch Ginger
8 to 10 Green Chillies
1 Inch Cinnamon stick
3 Cloves
3 Cardamom pods
1 Tbsp Fennel seeds
Oil for frying
Salt to taste...

Method:

When ever we prepare the masala vada batter in bulk we would mix all the ingredients other than the salt. Once we add salt the onion will start to release moisture and the batter will get soggy.

Take portions of vada batter and just before frying add salt to that portion and fry till crispy...This is a tip shared by my mom.

Mix vada batter well before frying check salt and add as per taste, form lime size roundels and deep fry the pakodas till golden and reserve. For 25 to 30 vadas we have used 2 potatoes in the curry.

Heat a wok with 2 tbsp oil on medium flame. Once the oil starts to smoke, add fennel seeds, 1 inch cinnamon, 3 cloves, 2 pods cardamom, 1 star anise, 2 strands mace, ginger, garlic, 1/4 amount sliced onion, 2 tbsp mint and coriander, peppercorns, 3 green chilies fry all the ingredients till the onion turns transparent.

Add chilly powder, coriander powder, turmeric powder to the onions and fry for few seconds. Add 1/4 cup water and boil all the ingredients till oil surfaces to the sides, remove from flame allow to cool.

In a mixer jar add coconut and 1/2 the amount of mint and coriander, grind to form a smooth paste with a splash of water.

Reserve the ground coconut in a bowl. To the same mixerjar add the fried masala paste and grind to form a smooth paste. Add splash of water if needed and reserve the ground masala paste.

Heat a wok on medium flame with 3 tbsp oil. Add 1 inch cinnamon, 2 pods cardamom, 2 cloves and 1 star anise fry all the spice till it starts to sputter.

Add the bay leaf, reserved sliced onion and tomatoes fry till onion turns transparent. Add chilies and potato fry for a minute.

Dilute and add the ground onion masala paste to the potato, add additional one cup water and salt as per taste, cover and cook until potato is tender.

Once the potato is tender add the ground coconut masala and dilute the curry with 1/2 cup water bring to rapid boil and reduce. The raw flavor from coconut should reduce and the oil should start surfacing on the top.

Once the curry has reduced add the fried and reserved pakodas, bring to one rapid boil, remove from flame. Add lime juice and garnish with mint and coriander...Serve the curry hot with pooris, jeera rice, pulao or steam cooked rice. I relish this curry next day...since all the pakodas absorb the curry and the juicy fried pakodas pair excellent with chapathi.