Pakoda Kurma
 
 
Vegetarian Meatballs in a spicy curry aka PAKODA kurma is made with lentils and soaked in a rich, flavorful curry. Great when served over ghee rice or jeera rice.
Author:
Recipe type: Entree
Cuisine: Indian
Serves: 8
Ingredients
for the pakoda
  • 1 cup channa daal
  • 6 garlic
  • 1 inch ginger
  • 4 green chili
  • ½ tsp fennel seeds
  • 2 slices bread
  • ½ onion grated
  • 1 tsp cumin seeds
  • 4 stalks chopped cilantro
  • 10 curry leaves
  • ½ red onion grated
  • ¼ tsp turmeric
  • 1 tsp salt or accordingly
  • OIL for deep frying or you could steam this
For the kurma
  • 2 tbsp vegetable oil + 2 tbsp oil
  • 1 inch cinnamom stick
  • 4 cloves
  • 3 cardamom pods
  • ½ tbsp cumin seeds
  • 1 tsp fennel seeds
  • 2 tsp coriander seeds
  • 6 red chillies(use according to your taste)
  • 6 cloves garlic
  • 2 inch piece of ginger sliced
  • 1 medium red onion chopped
  • 2 medium tomatoes
  • ¼ cup fresh grated coconut or frozen coconut
  • 1 tbsp poppy seeds
  • ¼ tsp turmeric
  • 1 tbsp red chili powder
  • 1 tsp salt
  • 2 cups water
  • 2 tsp finely chopped cilantro for garnishing
  • 3 stalks mint,chopped
Toppings
  • 1 tbsp ghee
  • ½ onion thinly sliced
  • 15 cashews
Instructions
  1. Wash the channa daal and soak it overnight in water or 3 hours minimum. Grind it with garlic, ginger, green chilies, fennel with salt t a fine paste without any water. The dough has to be thick in consistency. Add 2 slices of bread and blend it again
  2. In a pan, add 1 tsp oil, add cumin seeds, curry leaves and grated onion. Fry it well until the raw smell goes away. Take it out, let cool and add it the ground channa paste. Add finely chopped cilantro, taste test it for salt and set aside for 15 minutes.
  3. Make small balls and steam it for 15 minutes in a steamer. At this point you can fry it too. Set aside after it's steamed.
  4. In a fry pan, add 2 tbsp oil. Let it get hot and add the cinnamom stick, cloves cardamom, cumin,coriander and red chillies. Fry a bit until you smell the spices, making sure not to burn it.
  5. Add the chopped onion, garlic, ginger and fry on medium heat till it’s lightly browned. This will take about 10 minutes.
  6. Add the coconut and chili powder and fry for a minute. Add ¼ cup of water and cook it for 2-3 minutes. Turn off the heat and let cool and come to room temperature. Add the mint.
  7. Grind the mixture to a fine paste along with the tomatoes, adding a little bit of water I used a BLEND TEC equivalent. You can also use a Oster, make sure to add enough water to grind, not a lot. Get it to a smooth texture.
  8. In another pan add oil and add the ground mixture to it, add some salt and turmeric. Add the rest of the water and on medium flame let the mixture cook. Let boil and then turn down the heat to medium for 15 minutes.
  9. After it has simmered and cooked, add the steamed kofta and simmer it for another 15 minutes.
  10. Check for salt and the curry should not be too runny or thick.
  11. In a pan, add ghee. Add onion and cashews, fry until the cashews are golden brown and add it to the curry.
  12. Garnish with cilantro.
Notes
Traditionally served with coconut rice( brown butter -coconut -peas pilaf), dosa( rice pancake) or rotis.
ENJOY!
Note: You can steam the koftas alternatively to reduce the fat calories, it works good.
You can use the curry base to make chicken curry or fish or shrimp
This is a very traditional recipe which uses a lot of dry spices, you can alter the spice level to your taste.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2019/06/15/veggie-meatball-curry/