Pakoda Kurma

Ingredients:

For Pakoda:

Onions-chopped 1/2 cup
Red chillies – 2
Bengal gram –1 cup
Garlic flakes-2
Sombu ½ teaspoon
Salt as per taste
Oil-deep frying

For Kurma:

Onion – 2
Tomato – 1
Ginger – a small piece
Garlic flakes – 4 to 5
Chilli powder – ½ tsp
Turmeric powder - a pinch
Coconut (grinded into paste) – ½ cup
Sombu (Fennel seeds) -1/2 tsp
Salt as per taste
Oil


Method:

Soak bengal gram dhal for two hours. Grind along with Red chillies, garlic, sombu and salt. Make sure its not grinded smoothly. Add chopped onions and mix well. Heat oil in a kadai and when it is hot, drop a little of grinded paste loosely like pakoda. Fry till it turns golden brown. Remove and keep aside.

For kurma

Fry one onion cut into small pieces in little oil. In a kadai put the oil and when it is hot add chopped onions and fry till it turns transparent, then add ginger garlic paste and fry for some time. Now add tomato chopped finely. Mix well. Add chilli powder, turmeric, sombu and salt. Stir well and then add the coconut-paste and fry well. Add one cup water. Cover with lid and cook for 5 to ten minutes until it boils. Remove from stove and add the fried pakodas.

Serve with rice, Chapathi, or Dosas.