Pakoda Kuzhambu recipe, வாழை பூ பக்கோடா குழம்பு
Pakoda Kuzhambu recipe using vazhaipoo(banana flower). Pakoda Kuzhambu recipe – A delicious gravy from Chettinad cuisine. Deep-fried channa dal fritters soaked in tamarind based gravy. pakoda kulambu is good to have with rice, idli & dosa. Very simple and easy kuzhambu variety yet healthy too. I have already posted my amma’s Pakoda Kuzhambu recipe and with fried pakoras. This is another pakoda kulambu recipe with coconut, ingredients are mentioned in Tamil. A short video attached for easy understanding 🙂
A few days back I shared my Luch menu on Instagram. One of my followers asked the recipe for the pakoda kuzhambu. That time I have posted my mom version then I thought to post vazhaipoo pakoda
kuzhambu video on the blog. Today am sharing the Pakoda Kuzhambu Recipe with video. Actually, this is Kongu special dish. They use a lot of Tamil kaikari in their cooking. Especially vazhaipoo, vazhaikai, etc… I have posted the How to clean Vazhaipoo post do check that and clean the vazhaipoo, chop finely and keep in buttermilk till you use so it stays fresh and no decolorization occurs.
Similar Pakoda Recipes, do check them
- Dil Leaves Pakoda Recipe
- Jackfruit seeds Pakoda Recipe
- cashew Pakoda Recipe
- Pakoda Vathal
- Ribbon Pakoda.
Pakoda Kuzhambu Recipe YouTube Video:
Pakoda Kuzhambu Recipe Step by Step Instructions:
First Pakoda Preparation:
1. soak both the dals in water for 1 hour and then drain the water, add it in a mixie jar. Grind it to a coarse paste. (do not add water while grinding)
2. Transfer the grounded dal in a bowl, add a chopped banana flower, onion, chopped coriander, fennel seeds, salt, chili powder, turmeric powder and mix everything well.
3. Now the pakoda batter is ready. Heat the oil in the fry. Take little pakoda batter drop roughly into the hot oil & fry them.
4. once it turns golden remove it from oil and keep aside.
Next is Kuzhambu Preparation:
1. Heat oil in a Kadai, add mustard seeds, dry red chili and curry leave fry well.
2. Add the onion, tomatoes saute till until they turn soft and mushy.
3. add the turmeric powder, sambar powder, coriander powder, and salt.
4. immediately add the tamarind extract and water, let it boil.
5. grind the coconut with little water and add it to the boiling kuzhambu.
6. let it boil for another 2-3 mins so that the kuzhambu becomes thick.
7. Once it has done switch off the stove. Now the kuzhambu ready.
Pakoda Kuzhambu Preparation.
we can do this in 2 ways, either you can soak the pakodas in hot water. Soak for 5-10 and then added to kuzhambu or
you can directly add it to the kuzhambu and give some time to pakodas to soak in the kuzhambu.
I did the second method, I let the pakodas soak in the kuzhambu. it tastes amazing! it’s up to you you can try both the ways!
Pakoda Kuzhambu Recipe card:
- To make vazhaipoo pakoda we need:
- Channa dal/கடலை பருப்பு -1/4 கப்
- Toor dal/துவரம் பருப்பு-1/4 கப்
- fennel seeds/சோம்பு- 1 டீஸ்பூன்
- finely chopped onions/பொடியாக நறுக்கிய வெங்காயம் -1 கப்
- coriander leaves/கொத்தமல்லி இலைகள் -2 டீஸ்பூன்
- chili powder/மிளகாய் தூள் -1 டீஸ்பூன்
- banana flower, cleaned and chopped finely/பொடியாக நறுக்கிய வாழை பூ-1 கப்
- salt/உப்பு 1 டீஸ்பூன்
- oil/எண்ணை – பொரிப்பதற்கு வாழைப்பூ வடை
- To make Vazhaipoo pakoda kuzhambu we need:
- oil/எண்ணை 1 டீஸ்பூன்
- mustard seeds/கடுகு 1 டீஸ்பூன்
- dry red chili/உலர்ந்த சிவப்பு மிளகாய் 2
- few curry leaves/கறிவேப்பிலை
- onion/பொடியாக வெங்காயம் ½ கப்
- medium-sized tomato/தக்காளி 1
- tamarind thick extract/புளி சாறு ½ + 1 cup water/தண்ணீர்
- sambar powder/சாம்பார் தூள் 1 டீஸ்பூன்
- coriander powder/கொத்தமல்லி தூள் 2 டீஸ்பூன்
- grated coconut/துருவிய தேங்காய்
- coriander leaves for garnishing/கொத்தமல்லி
- salt/உப்பு 2 டீஸ்பூன்
- First Pakoda Preparation:
- soak both the dals in water for 1 hour and then drain the water, add it in a mixie jar. Grind it to a coarse paste. (do not add water while grinding)
- Transfer the grounded dal in a bowl, add a chopped banana flower, onion, chopped coriander, fennel seeds, salt, chili powder, turmeric powder and mix everything well.
- Now the pakoda batter is ready. Heat the oil in the fry. Take little pakoda batter drop roughly into the hot oil & fry them.
- once it turns golden remove it from oil and keep aside.
- Kuzhambu Preparation:
- Heat oil in a Kadai, add mustard seeds, dry red chili and curry leave fry well.
- Add the onion, tomatoes saute till until they turn soft and mushy.
- add the turmeric powder, sambar powder, coriander powder, and salt.
- immediately add the tamarind extract and water, let it boil.
- grind the coconut with little water and add it to the boiling kuzhambu.
- let it boil for another 2-3 mins so that the kuzhambu becomes thick.
- Once it has done switch off the stove. Now the kuzhambu ready.
- Pakoda Kuzhambu Preparation.
- we can do this in 2 ways, either you can soak the pakodas in hot water. Soak for 5-10 and then added to kuzhambu or
- you can directly add it to the kuzhambu and give some time to pakodas to soak in the kuzhambu.
- I did the second method, I let the pakodas soak in the kuzhambu. it tastes amazing! it's up to you you can try both the ways!
fry pakodas in medium flame.
adjust the spice according to your tastebuds.
collection 30+ Kuzhambu varieties you may like to try ,
Bonda mor kuzhambu, veg kola urundai kuzhambu, Vatha Kuzhambu, kara Kuzhambu, vendhaya kuzhambu.
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