Description
Amma’s signature dish – a favourite for the whole family
Ingredients
For pakodas
2 cups channa dhal
2 tbsp finely chopped onions
1/2 tsp finely chopped green chillies
1/4 tsp turmeric
1/2 tsp chilli powder
salt to taste
oil for deep frying
For gravy
4 large potatoes, boiled, peeled and cut into small pieces
2 onions grated
2 cups coconut milk
1 inch piece cinnamon
2 cloves
2 pods cardamon
1/2 tsp turmeric
1 tsp chilli powder
1/4 tsp garam masala
salt to taste
Garnishes
2 cups cooked chickpeas
finely chopped onions
chilli flakes
chopped coriander leaves
thick tamarind syrup
Method
For the Pakodas
- Soak the channa dhal in water for atleast 2 hours
- Grind it to a fine paste
- Add salt, turmeric, green chillies and onions
- Heat oil in a deep pan and make pakodas by dropping small amounts of the channa dhal paste into the oil. They should be crisp.
For the gravy
- Heat a little oil in a pan
- Add the cinnamon, cloves and cardamon
- Fry the grated onions till golden brown
- Add turmeric, chilli powder, salt and garam masala
- Add the potatoes and saute for a while
- Add water and cook for sometime
- Lastly add coconut milk and simmer for a couple of minutes
To serve
- Take a tbsp of the chickpeas in a bowl
- Add a tbsp of the pakodas
- Add sufficient gravy to cover the two
- Add tamarind syrup, chilli flakes and chopped onions according to taste
- Garnish with chopped coriander