Chettinad Pakora Curry Recipe
Delve into the vibrant flavors of South Indian cuisine with this Chettinad Pakora Curry. Renowned for its bold spices and intricate techniques, Chettinad cuisine is a delightful experience for anyone seeking to elevate their cooking skills. This particular recipe features crispy pakoras nestled in a rich, aromatic curry that will tantalize your taste buds. It’s perfect for a side dish during family meals or gatherings, beautifully paired with Tawa Parathas, steamed rice, Poondu Rasam, or papad.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chana dal (Bengal Gram Dal) | 1/2 cup (soaked for 20 minutes) |
| Dry red chillies | 2 |
| Fennel seeds (Saunf) | 1 teaspoon |
| Salt | To taste |
| Sunflower oil | For frying the pakoras |
| Onion | 1 (finely chopped) |
| Tomato | 1 (finely chopped) |
| Green chillies | 1 (finely chopped) |
| Garlic | 7 cloves (finely chopped) |
| Coriander powder (Dhania) | 2 teaspoons |
| Red chilli powder | 1 teaspoon |
| Cinnamon stick (Dalchini) | 1 |
| Bay leaf (Tej patta) | 1 |
| Cardamom pods/seeds (Elaichi) | 2 |
| Fennel seeds (Saunf) | 1 teaspoon |
| Curry leaves | 1 sprig |
| Coriander leaves (Dhania) | 2 teaspoons (finely chopped for garnish) |
| Sunflower oil | 1 tablespoon |
| Fresh coconut | 2 tablespoons |
| Poppy seeds | 1 teaspoon |
| Fennel seeds (Saunf) | 1 teaspoon |
| Cashew nuts | 5 |
| Roasted gram dal (Pottukadalai) | 2 tablespoons |
Nutritional Information
| Nutritional Component | Per Serving (Approximate) |
|---|---|
| Calories | 350 |
| Protein | 10 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 8 g |
| Sugars | 3 g |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Sodium | 300 mg |
Preparation Steps
-
Prepare the Pakora Batter:
- Begin by soaking the chana dal along with dry red chillies in water for 20 minutes. Once soaked, drain and transfer the mixture to a mixer grinder. Add fennel seeds and salt, and grind to a coarse paste, using very little water if necessary.
-
-
Fry the Pakoras:
- Heat sunflower oil in a pan over medium heat. Using a spoon, drop small portions of the pakora batter into the hot oil. Fry until the pakoras are golden brown and crispy, about 4-5 minutes. Once cooked, remove them with a slotted spoon and place them on a kitchen towel to absorb excess oil. Repeat with the remaining batter.
-
Prepare the Gravy:
- In a separate pan, heat 1 tablespoon of sunflower oil over medium heat. Add the bay leaf, cinnamon stick, and cardamom pods. Allow the spices to release their aroma into the oil for about a minute.
- Add fennel seeds and curry leaves, allowing them to splutter for an additional minute.
- Introduce the finely chopped garlic and sauté until golden brown.
- Add the chopped onions to the pan and sauté until they become transparent. Follow with the chopped tomatoes and green chillies. Cook until the tomatoes turn mushy.
- Stir in the coriander powder and red chilli powder, sautéing for another minute to combine the flavors.
-
Combine and Simmer:
- Add the previously prepared ground paste along with 1.5 cups of water and salt to the pan. Mix thoroughly and allow the gravy to simmer until the masala is well-cooked and aromatic.
- Gently add the fried pakoras to the gravy, letting them soak for about 5 minutes. The gravy will initially appear watery, but as the pakoras absorb the liquid, it will thicken beautifully.
-
Finishing Touches:
- Once done, switch off the flame and garnish with finely chopped coriander leaves.
Serving Suggestions
Serve the Chettinad Pakora Curry hot, accompanied by Tawa Parathas or rotis, steamed rice, Poondu Rasam, and crispy papad. This dish not only offers a hearty meal but also showcases the rich, complex flavors of Chettinad cooking, making it a delightful centerpiece for any dining experience. Enjoy every bite of this exquisite dish that embodies the spirit of South Indian cuisine!
This Chettinad Pakora Curry recipe is more than just a meal; it’s a celebration of flavors, textures, and the rich culinary heritage of Tamil Nadu. Its versatility allows for pairing with various accompaniments, ensuring a satisfying experience that will leave your guests craving more. Happy cooking!
