Homemade Chettinad Pakora Curry Recipe

To begin making Chettinad Pakoda Curry formula, we first prepare making the mixture for the pakodas.Soak the channa dal along with red chillies for 20 mins and then grind it with fennel seeds, seasoning using a mixer grinder to a coarse paste with very little aqua.Now, toasty cooking oil in a wok, and drop a spoon full of the pakoda toss together into the cooking oil and shallow fry until golden brown in medium toasty.Remove it on a kitchen towel and keep aside.Like wise, prepare the next batch of the pakodas with the remaining mixture and keep aside.Now, grind the components mentioned in the 'to grind' table to a seamless paste using a mixer grinder and keep aside.To prepare the broth, toasty cooking oil in a wok, mix in the bay leaf, cinnamon stick, cardamom and let it release its aroma into the cooking oil.mix in the fennel seeds, curry leaves and let it splutter.mix in the garlic and shallow fry until golden brown.mix in the finely minced onions and saute until transparent.mix in the tomatoes, green chillies, a pinch of saute and saute until the tomatoes are mushy.mix in the coriander and red chilli dusting seasoning and saute for a minute.Now, mix in the ground paste, 1.5 cups of aqua, seasoning and bubble gently until the masala paste is cooked well and the broth comes together.mix in in the prepared pakodas and bubble gently for another 5 mins.The broth will eventually be watery, but the pakodas will soak up the aqua and thicken the broth.Switch off the flame and finish off with coriander leaves.enjoy the Chettinad Pakoda Curry formula along with Tawa Parathas or Roti's, Steamed Rice, Poondu Rasam and Papad.