Indian Recipes

Chettinad Pakora Curry Recipe by Archana’s Kitchen

  • To begin making Chettinad Pakoda Curry Recipe, we first prepare making the batter for the pakodas.

  • Soak the channa dal along with red chillies for 20 minutes and then grind it with fennel seeds, salt using a mixer grinder to a coarse paste with very little water.

  • Now, heat oil in a pan, and drop a spoon full of the pakoda mix into the oil and fry until golden brown in medium heat.

  • Remove it on a kitchen towel and keep aside.

  • Like wise, prepare the next batch of the pakodas with the remaining batter and keep aside.

  • Now, grind the ingredients mentioned in the ‘to grind’ table to a smooth paste using a mixer grinder and keep aside.

  • To prepare the gravy, heat oil in a pan, add the bay leaf, cinnamon stick, cardamom and let it release its aroma into the oil.

  • Add the fennel seeds, curry leaves and let it splutter.

  • Add the garlic and fry until golden brown.

  • Add the finely chopped onions and saute until transparent.

  • Add the tomatoes, green chillies, a pinch of saute and saute until the tomatoes are mushy.

  • Add the coriander and red chilli powder and saute for a minute.

  • Now, add the ground paste, 1.5 cups of water, salt and simmer until the masala paste is cooked well and the gravy comes together.

  • Add in the prepared pakodas and simmer for another 5 minutes.

  • The gravy will eventually be watery, but the pakodas will soak up the water and thicken the gravy.

  • Switch off the flame and garnish with coriander leaves.

  • Serve the Chettinad Pakoda Curry Recipe along with Tawa Parathas or Roti’s, Steamed RicePoondu Rasam and Papad.

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