Pakoda mor kuzhambu – Pakoda moru curry

I have already posted many mor kuzhambu/ moru curry with veggies like cucumber, lady’s finger, bitter gourd in my blog. Also, I have posted Kerala style pulissery recipes which are also yoghurt and coconut-based curry made mainly with mango, banana or pineapple. Usually, while making this curry I make a spicy fry along with it for lunch. This pakoda mor kuzhambu will be a 2 in 1 recipe as it will be alone enough to have with rice. This curry is quite similar to the kadi pakora recipe. This mor kuzhambu can also be prepared with vada,bonda instead of veggies.

I have prepared pakoda adding onions, I have already posted the recipe for pakora/Pakoda in this blog. You can follow that recipe or the recipe given below for preparing pakoda/Pakora.

Let’s see how to make it.

Preparation Time : 30 mins

Cooking Time : 10 mins

Serves : 3 – 4

INGREDIENTS REQUIRED

Yoghurt – 1.5 cup

Salt to taste

For making pakodas

Onion – 1(big size, thinly sliced)

Chopped ginger – 1/2 tbsp

Green chillies – 2(chopped)

Turmeric powder – 1/2 tsp

Red chilli powder – 1 tsp

Salt to taste

Gram flour – 1 cup

Rice flour – 1 tbsp

Oil for frying

For Grinding

Toor dal – 1.5 tbsp

Grated coconut – 5 tbsp

Cumin seeds – 1 tsp

Green chillies – 3

Turmeric powder – 1/2 tsp

For Tempering

Oil – 1.5 tbsp

mustard seeds – 1/2 tsp

Fenugreek seeds – a pinch

Dried red chillies – 2 (broken into pieces)

chopped ginger – 1/2 tbsp

Curry leaves – a few

Asafoetida – 1/4 tsp

METHOD

1.Slice onions thinly. To it add chopped ginger, chopped green chillies, Turmeric powder, red chilli powder, salt, gram flour, rice flour and mix well. Sprinkle some water and mix well. Make it into a sticky dough.

2. Heat oil for frying in a pan in medium flame. When the oil is hot.

3. Soak 1.5 tbsp of toor dal in water for about 15 to 20 minutes. Then drain the water completely.

4. Add the soaked toor dal, grated coconut, Cumin seeds, green chillies, Turmeric powder to a blender jar and grind into a smooth paste adding water.

5. Add the ground paste into the pot along with 1/2 cup of water. Mix well and place it on medium flame. Bring it to boil. Add salt and mix well. Switch off the flame. Allow it to cool down. Beat curd well. Add it to the pot mix well. Prepare the Tempering in a pan. Heat oil to it add Mustard seeds, fenugreek seeds, chopped ginger, dried red chilli pieces, Curry leaves and asafoetida. Add the Tempering into the curry. Add the pakodas before serving. Pakoda mor kuzhambu is ready.

Serve with hot rice.

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