Chettinad Pakora Curry Recipe
Description
Chettinad Pakora Curry is an aromatic, spicy delight featuring crispy lentil pakoras (or fritters) soaked in a flavorful Chettinad-style gravy. Originating from the Chettinad region in Tamil Nadu, this dish is characterized by a blend of warm spices like fennel seeds, cinnamon, garlic, and fiery red chillies. The gravy, while semi-thick, complements the deep-fried pakoras, allowing them to absorb the deliciously spicy sauce. If you’re someone who enjoys rich, complex flavors with just the right amount of heat, this curry will be a perfect choice. You can adjust the level of spiciness according to your preferences, making it a versatile dish for all palates. This curry pairs wonderfully with soft Tawa Parathas, Roti, Steamed Rice, Poondu Rasam, and a crispy Papad, making it an ideal addition to your weeknight dinner menu.
Cuisine: Chettinad
Course: Side Dish
Diet: Vegetarian
Ingredients:
For the Pakoras (Lentil Fritters):
| Ingredient | Quantity |
|---|---|
| Chana dal (Bengal Gram Dal) | ยฝ cup (soaked for 20 minutes) |
| Dry Red Chillies | 2 pieces |
| Fennel seeds (Saunf) | 1 tsp |
| Salt | To taste |
| Oil | For frying the pakoras |
For the Gravy:
| Ingredient | Quantity |
|---|---|
| Onion | 1 large, finely chopped |
| Tomato | 1 medium, finely chopped |
| Green Chillies | 1, finely chopped |
| Garlic | 7 cloves, finely chopped |
| Coriander Powder (Dhania) | 2 tsp |
| Red Chilli Powder | 1 tsp |
| Cinnamon Stick (Dalchini) | 1 stick |
| Bay Leaf (Tej Patta) | 1 piece |
| Cardamom Pods/Seeds (Elaichi) | 2 pods |
| Fennel Seeds (Saunf) | 1 tsp |
| Curry Leaves | 1 sprig |
| Fresh Coriander (Dhania) | For garnish, finely chopped |
| Oil | 1 tbsp |
| Salt | To taste |
For the Ground Paste:
| Ingredient | Quantity |
|---|---|
| Fresh Coconut | 2 tbsp |
| Poppy Seeds | 1 tsp |
| Fennel Seeds (Saunf) | 1 tsp |
| Cashew Nuts | 5 pieces |
| Roasted Gram Dal (Pottukadalai) | 2 tbsp |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Serves: 4-5
Instructions:
Step 1: Prepare the Pakoras (Lentil Fritters)
- Begin by soaking the Chana Dal (Bengal gram) and Dry Red Chillies in water for 20 minutes. Once soaked, drain the water and transfer them to a blender.
- Add the Fennel Seeds and Salt to the blender and grind the mixture to a coarse paste. Add a small amount of water if necessary, but be sure to keep the paste thick to help shape the pakodas.
- Heat oil in a deep frying pan over medium heat.
- Scoop spoonfuls of the batter and carefully drop them into the hot oil. Fry until the pakoras turn golden brown and crisp.
- Once done, remove the pakoras and place them on a paper towel to drain excess oil. Set aside.
- Repeat the process with the remaining batter.
Step 2: Prepare the Gravy
- For the gravy, heat 1 tbsp of oil in a large pan or skillet over medium heat.
- Add the Bay Leaf, Cinnamon Stick, and Cardamom Pods to the oil. Let these spices release their aromatic oils for about 30 seconds.
- Add the Fennel Seeds and Curry Leaves to the pan. Allow them to splutter and release their fragrance.
- Stir in the Garlic and cook for 1-2 minutes until golden brown.
- Add the Onion and sautรฉ until it becomes translucent.
- Once the onions are soft, add the Tomato and Green Chilli. Stir and cook until the tomatoes soften and become mushy, about 4-5 minutes.
- Now, add the Coriander Powder and Red Chilli Powder. Stir well and cook for 1 minute to let the spices release their flavors.
- Add the prepared ground paste (from the previous section) to the pan, along with 1.5 cups of water.
- Stir well, then season with Salt to taste. Let the gravy simmer on low heat for 10-12 minutes, allowing the flavors to meld together and the gravy to thicken slightly.
Step 3: Add Pakoras to the Gravy
- Gently drop the prepared Pakoras into the simmering gravy. Stir to ensure that the pakoras are well-coated with the gravy.
- Let it simmer for another 5-7 minutes, allowing the pakoras to absorb the flavors of the gravy. The gravy will initially be thin, but as the pakoras soak in the sauce, it will thicken.
- Turn off the heat and garnish with freshly chopped Coriander Leaves.
Step 4: Serve and Enjoy
Serve the Chettinad Pakora Curry hot with Tawa Parathas, Roti, or Steamed Rice. For a complete meal, pair it with Poondu Rasam (Garlic Rasam) and crispy Papad on the side. This combination will transport you to the heart of Chettinad, offering a delightful and satisfying meal for your weeknight dinner.
Tips & Variations:
- Adjust the Spiciness: If you prefer a milder curry, reduce the amount of Red Chilli Powder and Green Chilli.
- Crispiness of Pakoras: For extra crispy pakoras, make sure to fry them on medium heat. Too high a heat will burn them, while too low will make them soggy.
- Gravy Thickness: If you like a thicker gravy, reduce the amount of water or cook the gravy longer until it reaches your desired consistency.
- Make Ahead: The pakoras can be prepared in advance and stored in an airtight container. Just add them to the gravy when you’re ready to serve.
Chettinad Pakora Curry is a perfect blend of crunchy and spicy, offering both texture and taste in every bite. The dishโs vibrant spices will fill your kitchen with an intoxicating aroma, making it an irresistible addition to your Indian recipe collection. Whether you’re cooking for a special occasion or a cozy weeknight dinner, this curry will surely impress your guests with its bold flavors and delightful complexity. Enjoy!
