Sausage Pakoda Kurma

Pakoda Kurma is a popular dish in Tamil Nadu which is usually served with Rice, Idly and Dosa. Everyone has their unique way of preparing pakodas for kurma either using chana dal or besan flour. In my today's recipe, I have used chana dal and also for a twist, I have included grated sausage which gives a delicious flavour to the kurma. The shape of pakodas will be usually uneven but in my recipe, I have made it into a small equal sized balls. I have used pressure cooker method in this recipe to prepare kurma which can also be replaced with a regular pan. The consistency of the kurma should be little watery before adding pakodas as it absorbs the gravy. The soaked pakodas will be really tasty and personally I love it with Curd rice.

Ingredients :

For Pakoda :

4 Sausages, grated ( Small size ) 
1/2 Cup Chanda dal ( Kadalai parupu ) 
1 Onion, Finely chopped 
2 Tbsp Coriander leaves, chopped 
1/2 Tsp Red chilli powder 
Salt to taste

Coconut Paste :

1/4 Cup Coconut grated 
1/2 Tsp Khus Khus ( Soak in warm water for few minutes ) 

For Kurma :

1 Bay leaves 
2 Elachi 
1/2 Tsp Saunf 
1/2 inch Cinnamon stick 
3 Green chillies, slitted 
Few Mint leaves 
1 Cup Onion paste
1/2 Cp Tomatoes, Finely chopped 
2 Tsp Ginger garlic paste 
1/4 Tsp Turmeric powder 
3/4 Tsp Red chilli powder 
1/4 Tsp Garam Masala powder 
Salt to taste 

Method :

Wash and soak chana dal for an hour.

Drain the water completely and grind it coarsely.

Transfer it to a bowl and add grated sausages followed by onion, coriander leaves, red chilli powder and salt.

Mix well and make small balls out of it.

Deep fry them in batches and keep aside.

Grind coconut and Khus Khus into a fine paste and keep aside.

Heat oil in a cooker and add bay leaves followed by elachi, saunf cinnamon stick and green chillies.

Fry and add mint leaves followed by onion paste and ginger garlic paste.

Saute till the raw smell goes off.

Add the chopped tomatoes followed by turmeric powder, chilli powder, garam masala powder, salt and coconut paste.

Add one cup of water and pressure cook it for 2 whistles.

Once the pressure gets released, boil it again for a minute and add the fried pakodas. ( Add water and boil if the kurma is very thick ).

Garnish with coriander leaves and remove from the flame.

Serve hot.

Serving Options :

Serve with plain Rice, Idly, Dosa or Roti.

Sausage Coconut Milk Soup / Soup Series

Sipping a bowl of flavorful Thai inspired soup while drafting this post is a real energy booster after a long tiring day. This is an easy yet delicious soup prepared using 2 varieties of sausages, few thai ingredients and coconut milk. Chicken paprika lyoner is also a variety of thin sausage with a spicy taste of paprika. I have used galangal paste and lemongrass powder in this recipe which can be replaced with fresh ingredients. The flavour from lemongrass, galangal and basil leaves gives a refreshing taste to the soup. Instead of chicken powder, fresh chicken or fish stock can be used which also enhances the taste.

If you are a Thai cuisine lover like me, then this simple and flavorful soup will make your day for sure. Here is the recipe....

Click the below links to relish a flavourful and tasty soups from our Soup Series Event.

My Soup Series - Click HERE

Sujitha Ruban's Soup Series - Click HERE

Ingredients :

2 Cups Water 
2 Tsp Chicken powder 
3/4 Cup Coconut Milk 
3 Sausages, Chopped 
3 Chicken Paprika Lyoner, Cut into strips ( Optional ) 
1/2 Tsp Galangal paste
1/2 Tsp Lemongrass powder
1 Tsp Fish sauce 
Salt to taste ( If necessary ) 
6 - 7 Fresh Basil leaves 

Method :

Boil water and add chicken powder.

Let it boil for a minute and add galangal paste followed by lemongrass powder.

Add the chopped sausages and boil till the sausages gets cooked.

Now add coconut milk followed by fish sauce and basil leaves. ( Add salt at this stage, if necessary ).

Boil it for another couple of minutes and switch off the flame.

Garnish with Basil leaves and serve hot.

Serving Options :

Serve hot with breads or any chicken or fish or prawn starters.

Notes :

I have used chicken powder in this recipe to prepare stock which can also be substituted with fresh homemade stock.

I have used 2 varieties of sausages in this recipe which can also be replaced with any one flavoured sausage or chicken.