When I was newly married we had been invited to my aunts place for lunch and this was what she served along with other dishes and this pakoda kuzhambu atonce caught my attention by the look of it and loved the taste too.I was not blogging then so I never bothered to ask for the recipe(as you all know blogging urged me to learn cooking. Even years later the taste of this pakoda kuzhambu still lingers, so few weeks back I called her up and asked for the recipe, she happily gave the recipe along with tips which was very helpful for me. I have tasted only few of her dishes but can easily say she is one of the best cooks I’ve known, veg or nonveg she carries with ease and the taste is soo good. I always take atmost care while preparing recipes borrowed from family members thinking not to spoil the orginal recipe. But this one came soo good in my first try itself and everyone at home relished it.Mittu loved the pakodas to be had as such.This can be a great sidedish with rice, I had the leftover with idli and I soo loved it.
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How to make Pakoda Kuzhambu
Serve with rice. Pin
Expert Tips
I suggest to add the pakodas just 15mins before serving so that it gets soaked well.If you add it well before then the pakodas will absorb all the gravy. While grinding chana dal make sure to grind to a coarse paste with few dals here and there only then the pakodas will have a great texture. Use small onion for making pakodas which gives nice flavour. Adjust tamarind pulp according to the tomatoes tanginess.I used one bangalore tomato and one country variety. I just added few pakodas for clicking sake and reserved the rest to be added while serving..
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