Pakoda Kurma

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Published under: Kurma

Coriander Leaves – 3 to 4 tsp, finely chopped

For Pakoda:
Chana Dal – 1 cup
Green Chillies – 2 to 3, chopped
Ginger – 1/2 inch piece, grated
Salt as per taste
Small Onion – 1, minced
Oil – 2 cups

For Chilli Paste:
Oil – 1 tsp
Green Chillies – 6, chopped
Ginger – 1 inch piece, grated

For Kurma:
Oil – 3 tblsp
Green Cardamoms – 4
Cloves – 2
Cinnamon – 2 inch stick
Onions – 2, minced
Turmeric Powder – 1/2 tsp
Salt as per taste
Lime Juice – 1 1/2 tsp

Grind to a smooth paste:
Poppy Seeds – 2 tsp, powdered
Coconut – 1 1/2 cups, grated
Water – 1/2 cup

1. To make the pakoda, Wash chana dal and soak in water for 2 hours.
2. Drain.
3. Combine with green chillies and ginger.
4. Grind to a thick coarse bater.
5. Mix in salt and onion.
6. Heat oil in a kadhai over moderate heat.
7. Drop spoonfuls of batter into oil and fry pakoda in batches till golden.
8. Drain and place on kitchen paper.
9. To make the chilli paste, heat oil in a small pan.
10. Add green chillies and ginger.
11. Fry for 1 to 2 minutes.
12. Grind to a smooth paste with 2 tblsp of water.
13. To make the kurma, heat oil in a pan over moderate heat.
14. Add whole spices and fry for 60 seconds.
15. Add onions and garlic.
16. Saute till onions are translucent.
17. Blend in chilli paste, turmeric and salt.
18. Saute for about 2 minutes.
19. Add 3 cups of water and bring to a boil.
20. Add pakoda and simmer for 60 seconds.
21. Mix in the coconut paste and simmer over low heat for 5 minutes.
22. Remove and add lime juice.
23. Garnish with coriander leaves.
24. Serve hot with dosai, poori or chapati.

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