Kurnool Amma and her Pakodas, as I remember
“Only those who know how to eat well, know how to cook well”
Couple of times, have heard my modern grandmother tell
Reminiscing about her place, food always came to the fore
She made cooking seem, a devotion never a chore
Subtle resilient antidote, to my cantankerous old grandfather
though both are no more, hope you’d gather
A famous opthamologist of his time and place, giving him his due
An Eye Doctor, patients respected, proudly she knew
Often weaving thoughts, in a meditative reverie
A lingering image of her, is an embossed memory
Short in stature but not on accomplishments
Great chef who had my compliments
Her stellar Vadams n Pakodas, crispy, crunchy, crumbly fritters
Irresistible tempura, light bites, delightful canapé glitters
Prep time : 3 hrs; Cooking time : 30 mins; Serves : 4
- 1 1/2 cup Bengal gram Dal | Channa dal
- 1 cup mint leaves
- 1/3 cup coriander leaves
- 1 – 2 onions (optional)
- 1/3 cup cashewnuts (optional)
- 1 inch piece ginger
- 3 – 5 green chilies
- few curry leaves
- a pinch of hing
- a pinch of cooking soda (optional)
- a tsp of ghee (optional)
- salt to taste
- Oil for frying
- Soak Bengal gram dal for 2 – 3 hours in water. Drain completely and grind it coarsely along with the salt, in a blender.
- Finely chop the mint leaves, coriander leaves, onions, cahewnuts, green chilies, ginger and curry leaves. Mix these with hing, cooking soda and ghee. Then mix everything well with the coarsely ground bengal gram dal and prepare a dough with very little water. The dough should not be too loose, but somewhat firm and powdery.
- Heat the oil. Take a handful of the dough, pinch into small bits and directly drop it into the hot oil. Turn and fry well, till golden brown in colour.
- Serve hot @ Tea or Coffee time, as is or with Coconut, Green or Tomato chutney.
Vegetables like shredded cabbage,cauliflower and carrot can be included.