Easy pakoda kurma recipe for chapati – Any one can do this. Easy bachelor recipe. This recipe is very simple just like doing tomato gravy or thakali thokku. But need to do just runnier gravy and add pakoda to the gravy. It tastes good with hot and crispy dosa.
But the pakoda should be fresh, If the pakoda is not fresh the taste will differ accordingly. I learnt this recipe from my mom. And she will often do this in the breakfast for dosa or idly. For idly you can do a light thicken gravy and for dosa the thickest gravy. See the pakoda kurma gravy it is tempting very much.
Add 2 finely chopped onion and saute well till transparent.
Add ginger garlic paste and fry till the raw smell goes off.
Add 5-6 chopped tomatoes.
Add 1 tsp salt and mix well till tomatoes become mushy.
Add 1/2 tsp turmeric powder.
Add 1/2 tbsp. chilly powder.
Add 1 tsp coriander powder. Mix everything well till the oil leaves out the sides.
Then add 1 glass water and the gravy should be runny. Allow it to boil well for 3 minutes.
Once it comes to rolling boil add the pakoda little by little. Gently break the pakodas in hands or using the laddle. Let it boil well for 3-5 minutes the pakoda absorbs water and the gravy will become thickened now.
Add chopped coriander leaves and switch off the stove. Give a resting time of 15 minutes.
Pakoda kurma is ready to serve. You can have it with idly, dhosa or chapatti.