Chettinad Pakoda Kuzhambu

Most of my followers will know definitely about the famous South Vs North Challenge group, created by  Divya Pramil of You Too Can Cook.  The motto of this event is to exchange an Indian recipe between two teams. One team is Southern team (food bloggers born and brought in South India) and the another one team is Northern team (food bloggers born and brought in North India).Every first of a month, a blogger from each team will challenge a recipe from their origin and the opposite team have to cook the recipe challenged by the other team. Am very much happy to say that i got an immense opportunity to challenge the opposite Northern team for this month on behalf of Southern team. I have to say a big thanks to Divya for giving me this opportunity to share one of my grandma's signature dish, the famous chettinad pakoda kuzhambu for challenging my opposite team aka north team.

Chettinad cuisine doesnt need any introduction and this cuisine is quite famous for their authentic dishes. Been born and brought up in South India, i was pampered by chettinad style dishes and this cuisine is very much close to my heart. Coming to this pakoda kuzhambu, my paternal grandma is an expert in cooking and she makes excellent chettinad pakoda kuzhambu. When Divya asked me to be the host for this month's challenge, i immediately chosed Chettinad pakoda kuzhambu to challenge the opposite Northern team. This dish is quite easy when compared to other authentic chettinad dishes, apart from soaking dals the cooking time and cooking process goes for an easy breezy preparation.This fingerlicking pakoda kuzhambu makes a perfect pair with rice, you can serve this kuzhambu along with South Indian breakfast dishes like idlis or dosas.

 For Pakodas:
1/2cup Channadal/Kadala paruppu
3nos Dry red chillies
1tsp Fennel seeds
Salt
Oil for frying

Soak the channdal for two hours.

Take the soaked dals,dry red chillies,fennel seeds,salt together and grind as bit coarse paste with bit water.

Heat oil for frying, once the oil is hot.

Take a golf sized ball of grounded mixture and pinch gently a small quantity of this mixture as shapeless pakodas and drop into the hot oil and fry.

Fry the pakodas until they turns golden brown.

Drain the excess of oil with a paper towel and keep aside.

For Gravy:
2nos Onions (chopped finely)
2nos Tomatoes (chopped finely)
6nos Garlic pods (chopped)
2nos Green chillies (slit opened
1tbsp Coriander powder
1tsp Red chilly powder
Oil
Salt
Coriander leaves (chopped)

For seasoning:
1inch Cinnamon stick
2nos Cloves
2nos Green cardamoms
2nos Bay leaves
1tsp Fennel seeds
Few curry leaves

To grind:
1tsp Poppy seeds
4tbsp Grated coconut
6nos Cashew nuts
1tbsp Roasted channadal/Dalia/Pottukadalai

Grind all the ingredients given under the list 'to grind' as fine paste with enough water.

Heat enough oil in a kadai, add the spices given under 'for seasoning' and fry until they turns brown.

Add the chopped onions, chopped tomatoes,chopped garlic,slit opened green chillies and saute until the veggies gets well cooked.

Now add the grounded paste to the cooking veggies,cook  in simmer for 2 minutes in simmer.

Add 5cups of water, red chilly powder, turmeric powder and salt, give a stir and cook in medium flame.

Close the kadai, cook for 5 more minutes, keep the gravy watery.

Add the water if needed, once you add pakodas, they tends to absorb the gravy and finally no gravy will be left once the pakodas gets well cooked in gravy.

So keep the gravy enough watery.

Once the oil gets separates slightly from the gravy, add the pakodas immediately to the gravy.

Dont stir the gravy after adding the pakodas, bring boil the gravy once and switch off the stove.

Finally add the chopped coriander leaves to the gravy, give a stir.

Serve hot with rice and papads.