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    Home » Recipes » Gravies |Curries | Side Dishes

    Pakoda Mor Kuzhambu

    Published: Oct 13, 2020 · Modified: Oct 26, 2020 by Ramya · Leave a Comment

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    Lipsmacking delicious Pakoda Mor Kuzhambu recipe with step by step pictures. Low Calorie Pakoda Mor Kuzhambu – crispy lentil dumplings in yogurt-based curry, best accompaniment for hot rice.

    Pakoda Mor Kuzhambu

    Long time since I shared a Mor Kuzhambu recipe and here I am with one of the yummiest versions of it – Pakoda Mor Kuzhambu. The husband loves mor kuzhambu – a south Indian yogurt based curry and we make it atleast once a week. Vendakkai Mor Kuzhambu, Andhra style Majjiga Pulusu, Kerala style Moru Curry or a simple plain mor kuzhambu are our family favorites. I usually end up making a roast or fry to go along with it and that sets the lunch menu. Recently, as I was browsing through Simply South cookbook by Chandra Padmanaban looking for recipe ideas, I stumbled upon this Pakoda Mor Kuzhambu. While I followed the cookbook recipe for the general method, I modified it to suit our palate.

    Pakoda Mor Kuzhambu

    When I decided to make Pakoda Mor Kuzhambu, I chose to make the low calorie version of Pakoda. Usually there are many ways to make the Pakoda – some choose to use the instant version by using kadalaimavu/gram flour and then there are other versions where dal/lentil-based dumplings are made. This recipe uses the latter similar to that of Urundai Kuzhambu and is made with soaked chana dal. The crispy lentil dumplings – called pakoda are usually deep-fried until crisp and are added to the mor kuzhambu – yogurt curry just before serving. In my recipe, I used my cast iron appam pan to make crispy pakodas with very little amount of oil instead of deep-frying them.

    Pakoda Mor Kuzhambu

    Pakoda Mor Kuzhambu or Bonda Mor Kuzhambu is traditionally served in tamil weddings as part of the lunch menu. In the most basic traditional/authentic version, there is no onion or garlic in the pakoda or kuzhambu/curry. I wanted my pakoda to be flavorful and that’s why I made it with the addition of onion & garlic. Next, coming to the thickening agents in the mor kuzhambu – this recipe uses a thick paste made with soaked toor dal and roasted spices along with fresh coconut. It not only makes the Mor Kuzhambu flavorful and tasty, it also keeps the curry thick and helps the curd from splitting when heated up. I served this Low Calorie Pakoda Mor Kuzhambu along with some cabbage stir-fry and fryums – it was really simple but delicious.

    Pakoda Mor Kuzhambu

    How to make Pakoda Mor Kuzhambu –

    📖 Recipe

    Pakoda Mor Kuzhambu

    Pakoda Mor Kuzhambu

    Ramya
    Lipsmacking delicious Pakoda Mor Kuzhambu recipe with step by step pictures. Low Calorie Pakoda Mor Kuzhambu – crispy lentil dumplings in yogurt-based curry, best accompaniment for hot rice.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Soak Time 2 hours hrs
    Total Time 2 hours hrs 40 minutes mins
    Course Curries & Gravies, Side Dish, Side Dishes
    Cuisine Tamilnadu Recipes
    Servings 4 people
    Calories 120 kcal

    Equipment

    • Thick Bottomed Pan/Kadai
    • Blender

    MEASUREMENT

    1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

    Ingredients
      

    For Pakoda –

    • ½ cup Chana Dal
    • 2 Dried Red Chillies
    • 4 Garlic Cloves
    • 1 Medium Onion Finely Chopped
    • Few Fresh Curry Leaves Finely Chopped
    • Salt as needed
    • Water as needed

    For Spice Paste –

    • 1 tablespoon Toor Dal
    • 1 teaspoon Urad Dal
    • ¼ teaspoon Fenugreek/ Methi Seeds
    • 2 Dried Red Chillies
    • ¼ cup Chopped Fresh Coconut
    • 1 Green Chilli
    • 2 inch Ginger Piece
    • ½ teaspoon Oil
    • Water as needed

    For Mor Kuzhambu -

    • 2 cups Thick Curd
    • ½ teaspoon Turmeric Powder
    • 2 teaspoon Oil
    • ½ teaspoon Mustard Seeds
    • ¼ teaspoon Asafoetida/Hing
    • 1 Dried Red Chilli
    • Few Fresh Curry Leaves
    • Salt as needed
    • Water as needed
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    Instructions
     

    • First soak ½ cup Chana Dal and 2 Dried Red Chillies in enough water for about 1.5 to 2 hours. Similarly, soak 1 tablespoon Toor Dal in enough water separately for 1.5 to 2 hours.
    • Drain off the excess water and add soaked chana dal & dried red chillies along with 4 garlic cloves to a blender.Without adding any water, grind into a coarse paste.
    • Remove it onto a mixing bowl. Add finely 1 medium onion finely chopped and a few curry leaves finely chopped along with salt as needed.
    • Mix well and it should easy to roll into balls.
    • Now make equal sized balls from the batter without rolling them too tight together.
    • Meanwhile heat the appam pan and heat ½ teaspoon of oil in each cavity. Carefully place the prepared balls in each cavity.
    • Cook on low flame and when the bottoms are golden, gently turn them around and cook the other side. Repeat this until all sides of the pakodas are golden brown & crispy. Remove them and repeat the same with rest of the prepared balls.
    • To make the spice paste, heat ½ teaspoon of oil. Add 1 teaspoon urad dal, 2 dried red chillies and ¼ teaspoon methi seeds.
    • Fry on low flame until the dal is golden brown. Remove from heat and cool down.
    • Add it to the blender jar along with ¼ cup chopped coconut, 1 green chilli, 2 inch ginger piece and soaked & drained toor dal.
    • Grind into a smooth paste by adding enough water.
    • In the same pan, heat 2 teaspoon oil and add ½ teaspoon mustard seeds, 1 dried red chilli cut into two. As the mustard seeds splutter, add ¼ teaspoon asafoetida and few fresh curry leaves.
    • Meanwhile, whisk 2 cups of curd and add ½ teaspoon turmeric powder and the prepared spice paste. Mix it well and if it is too thick, add some water as needed.
    • Pour the mixture over onto the pan and set the flame on low. Add salt as needed.
    • Cook covered for 6-7 mins until it is slowly boiling. Remove from heat. Add the prepared pakodas.
    • Serve hot immediately along with hot rice.

    Nutrition

    Nutrition Facts
    Pakoda Mor Kuzhambu
    Amount per Serving
    Calories
    120
    % Daily Value*
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Curries & Gravies, Side Dishes for Rice
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    Pakoda Mor Kuzhambu

    Detailed step-wise picture recipe of making Pakoda Mor Kuzhambu –

    First soak ½ cup Chana Dal and 2 Dried Red Chillies in enough water for about 1.5 to 2 hours. Similarly, soak 1 tablespoon Toor Dal in enough water separately for 1.5 to 2 hours.

    Drain off the excess water and add soaked chana dal & dried red chillies along with 4 garlic cloves to a blender. Without adding any water, grind into a coarse paste.

    Remove it onto a mixing bowl. Add finely 1 medium onion finely chopped and a few curry leaves finely chopped along with salt as needed.

    Mix well and it should easy to roll into balls.

    Now make equal sized balls from the batter without rolling them too tight together.

    Meanwhile heat the appam pan and heat ½ teaspoon of oil in each cavity. Carefully place the prepared balls in each cavity.

    Cook on low flame and when the bottoms are golden, gently turn them around and cook the other side. Repeat this until all sides of the pakodas are golden brown & crispy. Remove them and repeat the same with rest of the prepared balls.

    To make the spice paste, heat ½ teaspoon of oil. Add 1 teaspoon urad dal, 2 dried red chillies and ¼ teaspoon methi seeds.

    Fry on low flame until the dal is golden brown. Remove from heat and cool down.

    Add it to the blender jar along with ¼ cup chopped coconut, 1 green chilli, 2 inch ginger piece and soaked & drained toor dal.

    Grind into a smooth paste by adding enough water.

    In the same pan, heat 2 teaspoon oil and add ½ teaspoon mustard seeds, 1 dried red chilli cut into two. As the mustard seeds splutter, add ¼ teaspoon asafoetida and few fresh curry leaves.

    Meanwhile, whisk 2 cups of curd and add ½ teaspoon turmeric powder and the prepared spice paste. Mix it well and if it is too thick, add some water as needed.

    Pour the mixture over onto the pan and set the flame on low. Add salt as needed.

    Cook covered for 6-7 mins until it is slowly boiling. Remove from heat.

    Add the prepared pakodas just before serving.

    Serve hot immediately along with hot rice.

    Kalyana Mor Kuzhambu

    Note –
    • You can choose to deep fry the pakodas instead of making them in appam pan.
    • Add the pakodas just before serving to keep them crisp. If you love soaked up, flavorful pakodas you can let them rest in the gravy too.
    • Adjust spices as per preference.
    • I am not a fan of sour mor kuzhambu, so I always use fresh curd but you can make this using sour curd for tangier taste.

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