Aug 27, 2011

Onion Pakoda Curry

Onion Pakoda Curry

Makes: 10 -12
Serves: 3


For onion pakodas :

2 onions (medium size), thinly sliced
1 1/4 ( 125 g ) cup gram flour ( besan / kadala maavu / chone pitti ) )
1 teaspoon rice flour
1 teaspoon red chilli powder
1/4 teaspoon turmeric powder
3 pinches asafoetida ( hing )
1/2 teaspoon salt ( or to taste )
1/2 cup (40 - 50 ml ) water for mixing
200 ml oil for frying ( 1 - inch from the base of the kadai )

Tip - One can also add 1 cup mixed vegetables (like grated carrot, thinly sliced cabbage and onion slices, spinach for pakodas.


For pakodas:

In a bowl, mix all the ingredients (except oil ) together and keep aside for 15 - 30 minutes. Batter should be thick in consistency. Avoid adding more water.

Heat oil in a kadai. Reduce heat to medium and drop teaspoons ( use small spoons which shape like ice cream scoop to get evenly round shape ) of the pakoda batter ( 6 - 7 onion pakodas at a time ) and fry till golden color on both the sides.

Drain and place on kitchen towel to absorb excess oil.

Other ingredients

1 tablespoon oil
1 teaspoon mustard seeds
1 onion (small size), finely chopped
1 spring curry leaves
3/4 teaspoon red chilli powder
1 tablespoon ginger - garlic paste
1 tomato, finely chopped (or 1 tablespoon tomato puree)
75 ml thick coconut milk (75 - 100 ml)
1/2 teaspoon salt (or to taste)
1/2 teaspoon garam masala powder
2 teaspoon chopped coriander leaves

Final preparation:

Break deep fried onion pakodas into small pieces and keep aside.

Heat oil in a wide frying pan. Add mustard seeds. When they crackle, add chopped onion and fry till golden color and crisp.

Add curry leaves. Fry for 2 minutes. Add red chilli powder and stir well for 2 - 3 minutes.

Add ginger - garlic paste. Stir continuously on a low to medium heat for 2 - 3 minutes or until the raw smell disappears.

Add chopped tomato / tomato puree and mix well.

Add thick coconut milk, garam masala powder and salt to taste. Cover with a lid and cook on low to medium heat for 10 minutes or until the gravy slightly thickens and creamy.

At this point, add pakoda pieces and mix well. Cook again on a low to medium heat for 5 - 8 minutes or until thickens / pakoda pieces well coated with tomato - coconut milk gravy.

Sprinkle chopped coriander leaves. Serve hot with Dosa / Idli / Rice / Rotis.

1 comment: