This dish has been synonymous with festivals for many years. The longer you soak the pakoras the tastier the dish. I learnt this recipe from my mother.
What you need
For the pakoras
Black gram - 1 cup
Bengal gram - 1/2 cup
Onions, finely chopped - 2
Red chillies - 5
Curry leaves - a few
Oil - for deep frying
Salt - to taste
For the moru kozhambu
Butter milk - 1 cup
Red gram - 1/4 cup
Bengal gram – 2 tsp
Rice – 1 tsp
Coriander – 2 tsp
Ginger - 1”
Garlic - 2 cloves
Green chillies - 4
Turmeric powder - 2 tsp
Cumin seeds - 2 tsp
Oil-1 tsp
Salt - to taste
Cooking instructions
Soak the gram for the pakora and grind to a paste with the other ingredients. Deep fry in hot oil.
For the moru kozhambu, soak the grams for 30 minutes and grind to a paste adding the rest of the ingredients except the buttermilk.
Add the paste to the buttermilk and simmer. Remove the kozhambu from the flame when it begins to boil and season with fried cumin seeds.
Add the fried pakoras and allow them to soak in the kozhambu for at least half-an-hour before serving.
Subashini Ravichandran is a nutritionist who loves to experiment with different cuisines.
