Pakoda Kuzhambu

Ingredients

• 1 cup split Bengal gram (dhuli chana dal), soaked in 3 cups of water for 2 hours, drained
• 1½"-piece ginger, peeled, chopped
• 3 red chillies
• 1 tsp fennel seeds
• 1 carrot, small, peeled, grated
• 1 tbsp ghee
• 7-8 curry leaves
• 7-8 sprigs coriander leaves, fresh, finely chopped
• 4 tomatoes, medium-sized
• 1" stick cinnamon
• 1 bay leaf
• 3-4 cloves
• 2 tsp coriander powder
• ½ tsp turmeric powder
• 2 cups coconut milk
• 3 tbsp cashew nut paste
• 1 tbsp red chilli powder
• Oil for frying + 3 tbsp oil for tempering
• Salt to taste

Method

1. Put the Bengal gram in a mixer with the ginger, red chillies, and fennel seeds, and grind to a coarse paste. Add salt to taste, carrot, melted ghee, curry leaves and half of the chopped coriander leaves. Mix well. Divide the mixture equally into small portions and shape each into a ball.
2. Heat sufficient oil in a wok (kadhai); fry the pakodas until golden brown in colour. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels. Keep aside.
3. Place the tomatoes in a pan and pour just enough water to cover. Boil for 1-2 minutes and remove the pan from the heat. Drain the water. Cool the tomatoes and remove the skin. Chop them roughly and grind to a paste.
4. Heat 3 tbsp oil in a pan; add the cinnamon, bay leaf, and cloves; sauté for half a minute. Add the tomato paste, coriander powder, red chilli powder, and turmeric powder; sauté until the raw smell disappears.
5. Add the coconut milk and cook on low heat for 10 minutes. Do not allow it to come to the boil.
6. Add the cashew nut paste, mix well and cook for 5 minutes more.
7. Add salt to taste and mix. Add the pakodas back to the sauce and boil for 3 minutes. Remove the pan from the heat.
8. Sprinkle the remaining coriander leaves and serve.

Source note: Adapted from Isha Foundation’s A Taste of Well-Being (Harper Element, 2016).