Chettinad Pakora Curry Recipe
A vegetarian Chettinad recipe with chana dal (bengal gram dal) - soaked for 20 minutes, dry red chillies, fennel seeds (saunf). Ready in 50 min, serves 4.
Curated byRamesh Kumar🇮🇳
Instructions
18 steps- 1
To begin making Chettinad Pakoda Curry Recipe, we first prepare making the batter for the pakodas
sunflower oil - for frying the pakodassprig curry leaves(1) - 2
Soak the channa dal along with red chillies for 20 minutes and then grind it with fennel seeds, salt using a mixer grinder to a coarse paste with very little water
chana dal (bengal gram dal) - soaked for 20 minutes(1/2 cup)dry red chillies(2)fennel seeds (saunf)(1 teaspoon)salt - to tastegreen chillies - finely chopped(1)red chilli powder(1 teaspoon)fennel seeds (saunf)(1 teaspoon)salt - to tastepoppy seeds(1 teaspoon)fennel seeds (saunf)(1 teaspoon) - 3
Now, heat oil in a pan, and drop a spoon full of the pakoda mix into the oil and fry until golden brown in medium heat
- 4
Remove it on a kitchen towel and keep aside
- 5
Like wise, prepare the next batch of the pakodas with the remaining batter and keep aside
sunflower oil - for frying the pakodas - 6
Now, grind the ingredients mentioned in the 'to grind' table to a smooth paste using a mixer grinder and keep aside
- 7
To prepare the gravy, heat oil in a pan, add the bay leaf, cinnamon stick, cardamom and let it release its aroma into the oil
cinnamon stick (dalchini)(1)bay leaf (tej patta)(1)cardamom (elaichi) pods/seeds(2) - 8
Add the fennel seeds, curry leaves and let it splutter
fennel seeds (saunf)(1 teaspoon)fennel seeds (saunf)(1 teaspoon)sprig curry leaves(1)teaspoons coriander (dhania) leaves - finely chopped for garnish(2)poppy seeds(1 teaspoon)fennel seeds (saunf)(1 teaspoon) - 9
Add the garlic and fry until golden brown
cloves garlic - finely chopped(7) - 10
Add the finely chopped onions and saute until transparent
onion - finely chopped(1)tomato - finely chopped(1)green chillies - finely chopped(1)cloves garlic - finely chopped(7)teaspoons coriander (dhania) leaves - finely chopped for garnish(2) - 11
Add the tomatoes, green chillies, a pinch of saute and saute until the tomatoes are mushy
dry red chillies(2)tomato - finely chopped(1)green chillies - finely chopped(1)red chilli powder(1 teaspoon) - 12
Add the coriander and red chilli powder and saute for a minute
teaspoons coriander powder (dhania)(2)red chilli powder(1 teaspoon)teaspoons coriander (dhania) leaves - finely chopped for garnish(2) - 13
Now, add the ground paste, 1
- 14
5 cups of water, salt and simmer until the masala paste is cooked well and the gravy comes together
salt - to tastesalt - to taste - 15
Add in the prepared pakodas and simmer for another 5 minutes
chana dal (bengal gram dal) - soaked for 20 minutes(1/2 cup)sunflower oil - for frying the pakodas - 16
The gravy will eventually be watery, but the pakodas will soak up the water and thicken the gravy
sunflower oil - for frying the pakodas - 17
Switch off the flame and garnish with coriander leaves
teaspoons coriander powder (dhania)(2)sprig curry leaves(1)teaspoons coriander (dhania) leaves - finely chopped for garnish(2) - 18
Serve the Chettinad Pakoda Curry Recipe along with Tawa Parathas or Roti's, Steamed Rice, Poondu Rasam and Papad
sprig curry leaves(1)
Rate this recipe
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Chettinad Pakora Curry Recipe
A vegetarian Chettinad recipe with chana dal (bengal gram dal) - soaked for 20 minutes, dry red chillies, fennel seeds (saunf). Ready in 50 min, serves 4.
Curated byRamesh Kumar🇮🇳
Estimated Nutrition Highlights
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Directions
18 steps- 1
To begin making Chettinad Pakoda Curry Recipe, we first prepare making the batter for the pakodas
sunflower oil - for frying the pakodassprig curry leaves(1) - 2
Soak the channa dal along with red chillies for 20 minutes and then grind it with fennel seeds, salt using a mixer grinder to a coarse paste with very little water
chana dal (bengal gram dal) - soaked for 20 minutes(1/2 cup)dry red chillies(2)fennel seeds (saunf)(1 teaspoon)salt - to tastegreen chillies - finely chopped(1)red chilli powder(1 teaspoon)fennel seeds (saunf)(1 teaspoon)salt - to tastepoppy seeds(1 teaspoon)fennel seeds (saunf)(1 teaspoon) - 3
Now, heat oil in a pan, and drop a spoon full of the pakoda mix into the oil and fry until golden brown in medium heat
- 4
Remove it on a kitchen towel and keep aside
- 5
Like wise, prepare the next batch of the pakodas with the remaining batter and keep aside
sunflower oil - for frying the pakodas - 6
Now, grind the ingredients mentioned in the 'to grind' table to a smooth paste using a mixer grinder and keep aside
- 7
To prepare the gravy, heat oil in a pan, add the bay leaf, cinnamon stick, cardamom and let it release its aroma into the oil
cinnamon stick (dalchini)(1)bay leaf (tej patta)(1)cardamom (elaichi) pods/seeds(2) - 8
Add the fennel seeds, curry leaves and let it splutter
fennel seeds (saunf)(1 teaspoon)fennel seeds (saunf)(1 teaspoon)sprig curry leaves(1)teaspoons coriander (dhania) leaves - finely chopped for garnish(2)poppy seeds(1 teaspoon)fennel seeds (saunf)(1 teaspoon) - 9
Add the garlic and fry until golden brown
cloves garlic - finely chopped(7) - 10
Add the finely chopped onions and saute until transparent
onion - finely chopped(1)tomato - finely chopped(1)green chillies - finely chopped(1)cloves garlic - finely chopped(7)teaspoons coriander (dhania) leaves - finely chopped for garnish(2) - 11
Add the tomatoes, green chillies, a pinch of saute and saute until the tomatoes are mushy
dry red chillies(2)tomato - finely chopped(1)green chillies - finely chopped(1)red chilli powder(1 teaspoon) - 12
Add the coriander and red chilli powder and saute for a minute
teaspoons coriander powder (dhania)(2)red chilli powder(1 teaspoon)teaspoons coriander (dhania) leaves - finely chopped for garnish(2) - 13
Now, add the ground paste, 1
- 14
5 cups of water, salt and simmer until the masala paste is cooked well and the gravy comes together
salt - to tastesalt - to taste - 15
Add in the prepared pakodas and simmer for another 5 minutes
chana dal (bengal gram dal) - soaked for 20 minutes(1/2 cup)sunflower oil - for frying the pakodas - 16
The gravy will eventually be watery, but the pakodas will soak up the water and thicken the gravy
sunflower oil - for frying the pakodas - 17
Switch off the flame and garnish with coriander leaves
teaspoons coriander powder (dhania)(2)sprig curry leaves(1)teaspoons coriander (dhania) leaves - finely chopped for garnish(2) - 18
Serve the Chettinad Pakoda Curry Recipe along with Tawa Parathas or Roti's, Steamed Rice, Poondu Rasam and Papad
sprig curry leaves(1)
Rate this recipe
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