Being a Sunday, it was the usual pattern at home. Made Poori Channa, then planned for some vegetarian biryani. I wanted to make the most of the day, as I have to prepare myself for tomorrow. Konda starts her school tomorrow. And she made sure she enjoyed the last day to the best. Spent the whole day watching movies.
Today's recipe is something I ended up making on whim. When I made the Vegetable Biryani last weekend, I knew I had to make some gravy as it was not that spicy. Amma suggested I make some Pakoda curry as it will pair well with biryani.
Today's recipe is something I ended up making on whim. When I made the Vegetable Biryani last weekend, I knew I had to make some gravy as it was not that spicy. Amma suggested I make some Pakoda curry as it will pair well with biryani.
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| Pakoda Curry |
Pakoda Curry
Ingredients Needed:
For the Gravy
Onions, coarsly pulsed - 1 & 1/2 medium
Tomato puree - 1 & 1/2 medium
Garlic - 2 finely chopped.
Bay leaf - 2
Chili powder - 1 tsp
Coriander powder - 1 tsp
Salt to taste
Oil - 2 tsp
Garam Masala - 1/4 tsp
How to make the gravy
Wash and peel the onions. Pulse the onions coarsly. Puree the tomatoes.
Heat a pan, add the onions. Saute well. Then add the chopped garlic, bayleaf. Saute for couple of mins.
Then add the tomato puree, salt, chili powder, coriander powder. Simmer for 10 mins with lid covered.
Add enough water to make a gravy. Simmer until the gravy is cooked well.
For the Pakoda
Onion - 1 medium
Gram flour / Besan - 2 tbsp
Curry leaves
Salt to taste
Oil for deep frying.
Chili powder
Coriander leaves
How to make the pakoda
Chop the onions, add the besan, salt, chili powder, coriander leaves, curry leaves. Mix well. Sprinkl water and make a stiff dough.
Heat a kadai with oil. When it is hot, drop in spoonful of batter. Cook on all sides.
How to assemble the pakodas in gravy.
When the gravy is done, just before serving add the pakodas and serve with biryani
For the Gravy
Onions, coarsly pulsed - 1 & 1/2 medium
Tomato puree - 1 & 1/2 medium
Garlic - 2 finely chopped.
Bay leaf - 2
Chili powder - 1 tsp
Coriander powder - 1 tsp
Salt to taste
Oil - 2 tsp
Garam Masala - 1/4 tsp
How to make the gravy
Wash and peel the onions. Pulse the onions coarsly. Puree the tomatoes.
Heat a pan, add the onions. Saute well. Then add the chopped garlic, bayleaf. Saute for couple of mins.
Then add the tomato puree, salt, chili powder, coriander powder. Simmer for 10 mins with lid covered.
Add enough water to make a gravy. Simmer until the gravy is cooked well.
For the Pakoda
Onion - 1 medium
Gram flour / Besan - 2 tbsp
Curry leaves
Salt to taste
Oil for deep frying.
Chili powder
Coriander leaves
How to make the pakoda
Chop the onions, add the besan, salt, chili powder, coriander leaves, curry leaves. Mix well. Sprinkl water and make a stiff dough.
Heat a kadai with oil. When it is hot, drop in spoonful of batter. Cook on all sides.
How to assemble the pakodas in gravy.
When the gravy is done, just before serving add the pakodas and serve with biryani
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