Pakoda Kurma (பகோடா குர்மா)

This is a special variety of Kurma with lentil dumplings. Preparation of this dish involves a lot more patience and time because of the lengthy cooking process. This is the most favorite dish of my husband and i generally prefer to make this over weekends because it deserves my complete attention. This dish can be had with white rice or some special variety rice like Ghee Rice or Jeera rice and not to miss, this would really be a wonderful combination with idli/dosa/chapathi.

Preparation Time: 90 minutes

Channa Dhal - 150 gms
Onion - 2 (medium sized)
Fennel Seeds - 1/2 tablespoon
Green chillies - 3
Salt - to taste
Oil - to fry

Onion - 1 (medium sized)
Tomato - 1 (medium sized)
Cinnamon sticks - 2 small piece
Cloves - 3
Bay leaves - 2
Oil - 3 tablespoon
Salt -to taste
Onion - 2 (medium sized)
Coconut - 1 cup
Green Chillies -4
Ginger garlic paste - 1 tablespoon
Cashew - 6 to 7
Cinnamon sticks - 2 small piece
Cloves - 3
Khus Khus - 2 teaspoon
Oil - 2 tablespoon

To Make Dumplings:
Preparation of dumplings is similar to Masala vadai.
1. Soak dhal in water for 1 hour.
2. Grind it in mixer (little coarsely) with fennel seeds and mix onions and chillies with required salt.
3. Chop 2 onions and green chillies into fine pieces.
4. Add required salt and make small balls with this mixture.
5. Heat oil in Pan and deep fry the balls until it becomes golden brown

To make Gravy:
1. Heat 2 tablespoons of oil in a pan and add 2 cinnamon sticks, 3 cloves, khus khus, onions and green chillies and fry them well until onions turn golden brown.
2. Cool the mixture and grind it coconut, ginger garlic paste and cashew with required water.
3. Heat 3 tablespoons of oil in a pan and add the remaining spices (2 cinnamon sticks, 3 cloves, bay leaves) and fry.
4. Add onions and garlic and fry nicely. When this is almost cooked, add tomatoes and fry.
5. Now add the ground paste and required amount of salt and mix it well.
7. If the gravy is thick, add little water to make it thinner (This is because when you cook the dumplings in the gravy and when it soaks it would absorb all the gravy).
8. Cook for another 5 to 7 minutes in a low flame until the raw smell goes off.
9. Now gently drop the dumplings into the boiling gravy.
10. Boil the mixture well for another 5 minutes and the tasty kurma is ready.


  1. It's worth the wait considering the final taste of this dish. This is very tasty and could not be cooked without grabbing all neighbor's attention. The aroma and taste makes your supper fulfilling.


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