Wednesday, 10 August 2011

Pakudi tarkari (PAKODI curry)

For pakodi:
Besan 1 cup
Hing- a pinch
½ tsp cumin seeds
Ginger &  chilly paste
¼ tsp soda
Oil for frying
For curry:
Onion - 2 large (sliced)
Tomato – 2 nos chopped
Ginger-garlic paste - 1 tbsp
Cumin seeds - 1 tsp
Cloves - 2
Cinnamon – 1” long piece
Bay leaf - 2
Chili powder – ½  tsp
Coriander powder-Cumin Powder - 1 tsp
Turmeric Powder – ½ tsp
Garam masala- ½ tsp
Salt as per the taste
Place all ingredients for pakoda in a bowl and make a batter using water. Beat it well with spoon.
There should not be any lumps. Heat oil to a medium heat in a kadhai. When right temperature is reached, a drop of batter dropped in the oil should float sizzling to the top. Drop small amount of batter to the oil using your finger or a small spoon. Fry until golden on a paper towel to soak extra oil. Keep aside.

Heat the oil in a pan over medium high heat.  Splutter  cumin seeds , bay leaf,cloves and cinnamon. then add onions and fry till the color of onions change to brown. Now add tomatoes and chilli powder. Fry till tomatoes are soft.  Add salt, ginger- garlic paste, turmeric powder, coriander powder and cumin powder. Cook till oil evaporates from the masala. Add 1 cup of water  to the masala let it boil. Add pakodis  and mix it gently. Let it simmer for 3-4 min on medium flame . Sprinkle garam masala  & mix well. Garnish with chopped coriander leaves. Serve hot with rice/roti....

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Lucky Sign said...

nice blog! i am very happy for use this blog, now this blog is attractive for delicious recipe.thankyou for shearing this information with us!chowringhee satyaniketan

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