Pakoda kuzhambu is one of our family's favorite kuzhambu which is prepared using fried pakoda. To make this kuzhambu healthy, I prepared it with the baked corn and mixed millet pakoda and served it with hot brown rice.Personally, we don't prefer any side dish as it contains pakoda, but any veggie stir fry or microwave papad can be served along with this kuzhambu.
15 pieces Corn & Mixed Millet Baked Pakoda
1 Tbsp Olive oil / Gingelly oil
1/2 inch Cinnamon stick
1 Tsp Saunf
2 Bay leaves
2 Spring Curry leaves
5 Garlic pods, sliced
1 Cup Onion, Finely chopped
1/2 Cup Tomato, finely chopped
2 Green chillies, slitted
1/4 tsp Turmeric powder
2 Tsp Red chilli powder
3 Tsp Coriander powder
1/4 Tsp Garam Masala powder
Salt to taste
Lemon sized Tamarind
2 Cups of Water
Soak tamarind in one cup of water before starting the cooking process.
Crush cinnamon stick and saunf. keep aside.
Heat oil in a pan / kadai and add bay leaves followed by crushed cinnamon stick and saunf.
Add the sliced garlic pods followed by curry leaves, green chillies and finely chopped onion.
Saute till the color of onion changes and add the chopped tomatoes.
Saute and cook till the tomatoes turns soft.
Now add all the masala powders ( chilli, coriander, turmeric and garam masala ) along with the required amount of salt.
Add one cup of water and let it boil in a medium flame.
Meanwhile, extract tamarind juice from the soaked tamarind.
Add the tamarind juice to the boiling kuzhambu along with one cup of water.
Cover and cook till the raw smell goes off.
Now add the baked pakodas and switch off the flame.
Garnish with curry leaves and serve hot.
Serving Options :
Serve with hot rice.