Chettinad Pakkoda Kulambu

Ingredients:
To Make Pakkodas.
Soak in water for two hours and grind coarsely
Toor dhal – 50 gms
Channa Dhal – 50 gms.
Grind well the following and mix to the above or grind together.
Fennel Seeds – ? teaspoon
Dry Red Chillies – 6 nos.
Coconut ? Little.
Salt – 1 /2 teaspoon or to taste.
Make the above as small pebble sized pakkodas and steam cook in idly pan foe five minutes.
For Making Kulambu
Tamarind – Lemon sized ? extract pulp
Kulambu Milagai Powder – 4 Teaspoon.
For Seasoning.
Mustard – ? teaspoon
Urad dhal – 1 Teaspoon
Channa dhal – 1 Teaspoon.
Asafoetida – 1 Pinch
Dry Red chillies – 2 nos
Curry Leaves ? 1A Little.
Small Onion – 20 nos. cut into two halves.
Oil – 1 Tablespoon
Method:
Mix tamarind pulp, Kulambu milagai powder, salt and keep aside.
Heat a pan and add all seasoning items one by one in order and add the above kulambu mixer.
Let the kulambu be more diluted, so that it can immerse all pakkodas.
When it boils add the pakkodas one by one slowly and allow it to boil and let it thicken.
This is a speciality in Chettinad Marriages.

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Tagged as: channa, Chettinad, Curry, dhal, dish, kola, kolah, kozhambhu, kozhambu, kulambhu, kulambu, kuzhambhu, kuzhambu, masal, masala, pagoda, pakkoda, pakkodda, pakoda, Paruppu, puli, rice, side, tamarind, thuvarai, thuvaram, Tiffin, urad, urundai