- recipe by Rani submitted on 06-18-2008
(Dumpling Curry, Pakodi Curry)
(Ready made pakodas from shops can be used )
Chick Pea Flour -1 Cup
Onions -1(Cut small lengthwise)
Chilli powder -1 tsp
Pepper Powder - 1tsp
Salt -1 tsp
Water - as needed
Corn flour - 1/2 tsp.
Onion - 1
Garlic Cloves - 3
Curry leaves - 4 leaves
Red chilly - 3
Cumin seeds - 1 tsp
Tomato - 2 (diced or crushed)
Tamrind juice - ¼ cup
Turmeric powder - ¼ tsp
Chilly powder - 1 tsp
Corrainder powder- 1 tblsp
Curry leaves - 4
Green chilly - 1
Mustard - ¼ tsp
Oil - 2 tblsp
Fenugreek Seeds - ¼ tsp
Asafoetida powder - ¼ tsp
Salt - to taste
Cilantro/Corriander leaves - for garnish
1. Mix all the ingredients for onion pakoda and add water little by little like bajji consistency.
2. Deep fry the pakodas and put on paper towel.
3. Take a skillet and heat some oil in it. Now fry all the ingredients from batch-1 in Kolumbu.
4. Once the aroma starts coming, remove it from fire and let it cool. After it cools, grind everything together with some water to form a
very fine paste and keep aside.
5. Now take a clay pot or deep vessel, heat some oil, splutter mustard, fenugreek seeds and curry leaves.
6. Now add the tamarind juice,Chilly powder, corriander powder, turmeric powder, tomatoes, salt, asafoetida powder along with the
ground masala and bring it to a boil .
7. When the kolambu is thicker add the Fried Pakodas ,stir it and switch off.
8. Garnish with fresh curry leaves, cilantro and split green chilly and serve hot.
-Add the Fried Pokodas just 5 minutes before serving not to make soggy.