Skip to content

Pakora Korma (Diwali korma)

October 28, 2011

 

This is the best subzi i love always for chappathis, puris, naans, phulkas, rumali rotis, idlis, dosas whatever.

However, this korma is not served in restaurants.

This is a special sort of Korma made only in Chennai – an off-beat one compared to Navrathan korma or panneer korma or vegetable korma or chichen/mutton korma or even aloo-mutter (potato-sweet green pea) korma which are standard menu in any Indian restaurant serving north/south food.

In Diwali days, you can find that almost every home makes Puris & Parathas with this Korma plus Vegetable Pulao.

I am giving here the recipe for Pakora Korma.

Ingredients:

For Pakora: (method 1 – my method)

3/4 cups of channa dal
1/4 cup of tuar dal
a piece of ginger
1-2 green chili
a medium size onion
oil for frying
salt
water

(or)

method 2 for pakoras:

besan – 1 cup (i hate this method which is easiest)
a piece of ginger
1-2 green chilli scraped into very tiny bits
1 medium sized onion

Method for making pakoras:

Wash & soak the dals together for 1 hr. Grind to coarse with green chilli, salt and ginger. Slice the onion very fine and add to this mixture.

Dviide the dal paste into equal portions and make balls out of the same.

Deep fryi the pakora balls in heated oil in a separate pan until golden brown.

Place the pakoras in a tissue paper on frying to remove excess oil.

Korma method: (usual korma method only)

Ingredients:

2 big sized tomatoes
1 big sized onion
1 green chilli
4-6 flakes of garlic
a small piece of ginger
half a cup of scraped coconut
oil for shallow frying
water
a pinch of turmeric powder
2tsp of Madras sambhar/curry powder (or alternately 2 tsp of red chilli powder plus 2 tsp of coriander seeds/dhania powder)
1 tsp of garam masala powder
salt to taste
spices for korma: garam masale like a small stick of cinnamon, bay leaf-1, saunf 1tsp, cloves-2, cardomom-2,.
freshly coriander for garnishing (optional)

NOTE: NOT USING ANY VEGETABLE OR MUTTON OR CHICKEN FOR KORMA AS WE NEED MAXIMUM STEW FOR SOAKING THE PAKORA BALLS. the impetus is on pakoras only!

Method:

Slice the onion & tomatoes. Take 2/3 of tomatoes, 3/4of onion, green chili, ginger, garlic and grind to smooth paste in blender.

Heat oil in a pan. Saute with the garam masale like cinnamon stick, bay leaf, saunf, cardomom & clove. When the oil is spicily aromatic, add the rest of the onion and shallow fry. After a min, add the remaining tomato. After 2 more min, add the tomato-onion-g.chilli-ginger-garlic paste. Let this simmer for 10-12 min in low flame.

Add the red chilli powder, salt, turmeric powder and garam masala powder. Add water if required.

Grind the half a cup of scraped coconut into fine paste with water.

Add the coconut paste to the korma stew finally.

Normally i don’t let the korma boil over after adding coconut gravy as coconut has tendency to curdle, but for this one recipe alone, the korma must be allowed to simmer on low flame for a longer time.

Reason is, when the deep fried pakora balls are ready, after wiping the excess oil with tissue paper, they can be readily soaked into korma that is cooking still.

The pakora balls might still need a few min dipping in hot cooking korma to cook over completely which is achieved here.

Keep simmering on low flame for 10 min or so, adding the fried pakora balls one by one ensuring that all get immersed thoroughly in the korma and none stays above the stew completely.

Unlike the jamoon balls, the pakora balls take longer to soak the stew and cook completely on the inner sides.

As the pakora starts soaking the stew, the korma starts thickening slowly, slowing giving a very fine consistency. Tiny bits of dissolved pakora bits in pakora add a special flavour & taste to the korma. So it goes without saying that, the plain korma must be watery enough to allow soaking of all the pakora balls and thicken ultimately to a rich stew.

Garnish with freshly cut & washed coriander – not necessary though.

This is Pakora korma – serve only min 30 AFTER the cooking time to allow the pakora balls to cook and soak the korma completely.

Store in a casserole to preserve heat and speed up soaking.

Yummiest and most off-beat korma you can ever find on earth!

This korma goes well with puris, chappathis, naans, parathas, rumali rotis, phulkas, idlis, dosas – you name it, it fits in.

As with most dishes that are made using coconut, its imperative to refrigerate even Pakora Korma to preserve freshness. Moreover as this dish involves constant stirring and soaking of pakoras which are basically dal balls, the korma does not stand a longer shelf life. So its prudent to refrigerate it in a couple of hours to take out & use whenever necessary.

IMPORTANT: Do not reheat over stove on open flame. Its just not possible to do this for soaked pakoras!

RE-HEAT ONLY IN MICROWAVE OVEN OR OTG. AS I DON’T POSSESS MICROWAVE ANYMORE I USE OTG FOR THE PURPOSE.

Before reheating, keep the korma in room temperature for atleast 30 min for quicker heating.

Shelf life – SORRY ONLY ONE DAY LOL

Advertisements

From → Vegetarian

Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: