Recipe of Favorite Pakoda in Morkuzhambu

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, pakoda in morkuzhambu. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Pakoda in Morkuzhambu is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. Pakoda in Morkuzhambu is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook pakoda in morkuzhambu using 18 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Pakoda in Morkuzhambu:

1. Get FOR MORKUZHAMBU PREPARATION: Buttermilk -3 - 4 Cups (To 2 cup Curd add water one cup and whisk well without any curdling and prepare thick buttermilk)
2. Get Turmeric powder -1/2 TS
3. Prepare Asafetida-1/2 TS
4. Make ready To GRIND Masala:
5. Take 1/4 cup Toor / split pigeon peas dal -
6. Take 1 inch Ginger
7. Take 1/2 cup Grated coconut
8. Make ready 1 - Onion Chopped
9. Get 1 TS Jeera / Cummin seeds
10. Get 1 - TS Dhaniya/Coriander seeds
11. Take 1 - TS Black Pepper
12. Get Salt
13. Prepare For tempering: 1-2 Red Chillies, Coconut Oil, Jeera, Curry leaves a sprig
14. Make ready For PAKODA PREPARATION:
15. Prepare 1/2 Cup Gram flour/ Besan
16. Make ready 1 - finely chopped green chilli
17. Get 1-2 Julianne cut Onion
18. Make ready Chopped Curry leaves, Cilantro, Asafetida & salt

Instructions to make Pakoda in Morkuzhambu:

1. Part -1 Preparation of Morkuzhambu. Add water to curd and churn well and prepare thick Buttermilk. Add turmeric powder and Asafetida and whisk well. Set aside.
2. To Prepare the Masala: Soak Toor dal for an hour in water and drain water and add to the blender jar. Add grated coconut, Jeera, Black pepper, Ginger, Coriander seeds, Chopped onion and blend well to a semi fine paste.
3. Morkuzhambu Preparation: - Take the buttermilk in a Pan, add Asafoetida, turmeric powder, salt and mix well. - Add the masala paste to the above and add a little water and boil. When the froth comes up on the edges – the Morkuzhabu is ready. - Temper red chilli, mustard, curry leaf in oil and add to the Morkuzhambu.
4. PAKODA preparation: - Mix the ingredients mentioned (under above head) in a bowl and make a thick paste by adding a small quantity of water. - Deep fry, in medium flame the content, in oil by making into rough balls as shown in the picture. When the pakoda turns into brown, half crispy take them out from oil and keep aside. (It would taste superb if you fry the Pakodas a little more to brown and can keep snacking while the preparation is on. A dip in sauce will enhance the taste)
5. Dunk the Pakoras in Morkuzhambu, garnish with chopped coriander leaf.
6. A well soaked Pakoda can be refrigerated and used as evening snack too.

So that is going to wrap this up for this exceptional food pakoda in morkuzhambu recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!