Long time since I shared a Mor Kuzhambu recipe and here I am with one of the yummiest versions of it – Pakoda Mor Kuzhambu. The husband loves mor kuzhambu – a south Indian yogurt based curry and we make it atleast once a week. Vendakkai Mor Kuzhambu, Andhra style Majjiga Pulusu, Kerala style Moru Curry or a simple plain mor kuzhambu are our family favorites. I usually end up making a roast or fry to go along with it and that sets the lunch menu. Recently, as I was browsing through Simply South cookbook by Chandra Padmanaban looking for recipe ideas, I stumbled upon this Pakoda Mor Kuzhambu. While I followed the cookbook recipe for the general method, I modified it to suit our palate.
When I decided to make Pakoda Mor Kuzhambu, I chose to make the low calorie version of Pakoda. Usually there are many ways to make the Pakoda – some choose to use the instant version by using kadalaimavu/gram flour and then there are other versions where dal/lentil-based dumplings are made. This recipe uses the latter similar to that of Urundai Kuzhambu and is made with soaked chana dal. The crispy lentil dumplings – called pakoda are usually deep-fried until crisp and are added to the mor kuzhambu – yogurt curry just before serving. In my recipe, I used my cast iron appam pan to make crispy pakodas with very little amount of oil instead of deep-frying them.
Pakoda Mor Kuzhambu or Bonda Mor Kuzhambu is traditionally served in tamil weddings as part of the lunch menu. In the most basic traditional/authentic version, there is no onion or garlic in the pakoda or kuzhambu/curry. I wanted my pakoda to be flavorful and that’s why I made it with the addition of onion & garlic. Next, coming to the thickening agents in the mor kuzhambu – this recipe uses a thick paste made with soaked toor dal and roasted spices along with fresh coconut. It not only makes the Mor Kuzhambu flavorful and tasty, it also keeps the curry thick and helps the curd from splitting when heated up. I served this Low Calorie Pakoda Mor Kuzhambu along with some cabbage stir-fry and fryums – it was really simple but delicious.
📖 Recipe
First soak ½ cup Chana Dal and 2 Dried Red Chillies in enough water for about 1.5 to 2 hours. Similarly, soak 1 tablespoon Toor Dal in enough water separately for 1.5 to 2 hours.
Drain off the excess water and add soaked chana dal & dried red chillies along with 4 garlic cloves to a blender. Without adding any water, grind into a coarse paste.
Remove it onto a mixing bowl. Add finely 1 medium onion finely chopped and a few curry leaves finely chopped along with salt as needed.
Mix well and it should easy to roll into balls.
Now make equal sized balls from the batter without rolling them too tight together.
Meanwhile heat the appam pan and heat ½ teaspoon of oil in each cavity. Carefully place the prepared balls in each cavity.
Cook on low flame and when the bottoms are golden, gently turn them around and cook the other side. Repeat this until all sides of the pakodas are golden brown & crispy. Remove them and repeat the same with rest of the prepared balls.
To make the spice paste, heat ½ teaspoon of oil. Add 1 teaspoon urad dal, 2 dried red chillies and ¼ teaspoon methi seeds.
Fry on low flame until the dal is golden brown. Remove from heat and cool down.
Add it to the blender jar along with ¼ cup chopped coconut, 1 green chilli, 2 inch ginger piece and soaked & drained toor dal.
Grind into a smooth paste by adding enough water.
In the same pan, heat 2 teaspoon oil and add ½ teaspoon mustard seeds, 1 dried red chilli cut into two. As the mustard seeds splutter, add ¼ teaspoon asafoetida and few fresh curry leaves.
Meanwhile, whisk 2 cups of curd and add ½ teaspoon turmeric powder and the prepared spice paste. Mix it well and if it is too thick, add some water as needed.
Pour the mixture over onto the pan and set the flame on low. Add salt as needed.
Cook covered for 6-7 mins until it is slowly boiling. Remove from heat.
Add the prepared pakodas just before serving.
Serve hot immediately along with hot rice.
You can choose to deep fry the pakodas instead of making them in appam pan. Add the pakodas just before serving to keep them crisp. If you love soaked up, flavorful pakodas you can let them rest in the gravy too. Adjust spices as per preference. I am not a fan of sour mor kuzhambu, so I always use fresh curd but you can make this using sour curd for tangier taste.
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