Sunday, June 15, 2008

Pakoda gravy - Pakoda kuruma


Pakoda - 7 nos.
Onion - Vengayam - 1 no.
Tomatoes - Thakkali - 2 nos.
Ginger - Inji - small quantity
Garlic - Poondu - 3 flakes
Green chillies - Pachai milagai - 3 nos.
Grated/Shredded coconut - Thuriviya thengai - 1/2 cup
Garam masala powder - Masala thul - 1 tea spoon
Curry leaves - Karuvepilai - small quantity
Coriander leaves - Kothamali - small quantity
Cashew nuts - Munthiri paruppu - 2 nos.
Red chilly powder - Kaintha milagai thul - 1 tea spoon
Turmeric powder - Manjal podi - 1 tea spoon
Poppy seeds - Kasakasa - 2 table spoons
Cumin seeds - Jeeragam - 1 table spoon
Salt to taste
Oil for frying


  1. Make pakodas. I have mentioned how to make pakodas in snack items. Cut onions, smash tomatoes in a mixie. Make ginger-garlic paste after peeling off the skin. Grind grated coconut, poppy seeds, green chillies, cumin seeds, cashew nuts and make them to a paste.
  2. Heat oil in a pan/kadai, add cumin seeds, ginger-garlic paste, onions, fry them well, now add tomatoes which are smashed, add red chilly powder, turmeric powder, garam masala powder, little salt, curry leaves and boil them for some 3 minutes. Now add coconut paste. Finally add pakodas and garnish with coriander leaves.

Pakoda kuruma is ready to be served. Yummy!!!! It can be served with white rice, idly, dosa, chappathi, poori. It can be served for 2 people. It requires hardly 30 minutes to cook.

Note: Add only little salt to kuruma and salt is already added to pakodas. Pakodas should be soaked in the kuruma for atleast half-an-hour so that the taste will be really good.

Optional: Ingredients can be added/removed.

As a child my family's menu consisted of two choices: take it or leave it

Buddy Hackett

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