Jan
18

Pakodi Kurma

Ingredients

Besan flour/senagapindi(telugu)

2 medium sized onions

curry leaves

salt to taste

1 tsp red chilli pwd

oil

1 tsp jeera

2 green chilli finely chopped slit length wise

2 small tomatoes pureed

1 tsp ginger-garlic paste

1 tsp coconut pwd

1 tsp khus-khus/gasagasalu(telugu)

1 tsp jeera pwd

pinch of turmeric

water

Method

For Pakodas

Sieve the besan flour and add 1 finely chopped onion,curry leaves,salt to the flour and mix well without adding water……make sure that there are no lumps formed

now,in a deep frying pan add oil…..once the oil is piping hot drop small amounts of besan batter into the oil with your fingers/spoon and deep fry till the pakoda’s are golden brown and crispy….keep aside

For Gravy

prepare onion paste with the remaining onion and keep aside……

prepare tomato puree and keep aside

fry the coconut till it turns light brown and keep aside……also fry the khus-khus and keep aside…..now grind the khus-khus first in a blender and once it is powdered add coconut ,some water and prepare as a paste….

Now in a pan add oil….once it is piping hot add jeera,green chilli,onion paste and cook till the onion paste turn light brown…..now add tomato puree and cook till the oil separates……add ginger-garlic paste and fry for a minute…..now,add coconut-khus-khus paste,fry for a minute and add some water,jeera pwd,red chilli pwd and bring to a boil……now,add pakoda’s and cook till the gravy thickens…check the salt and switch off the stove….

Pakodi kurma is ready to serve with hot rice…..:)

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