Kadhi

Ingredients:

For Pakodas:

Gram flour (Besan) – 1 cup
Onion, chopped – 3-4 tbsp
Cumin seeds (Zeera) – ½ tsp
Green chilies, chopped – 1 tbsp
Asafoetida (Heeng) - ½ tsp
Ginger paste – 1 tbsp
Coriander powder (Dhania) – 1 tsp
Turmeric powder (Haldi) – 1 tsp
Salt to taste
Cooking oil

For gravy:

Gram flour – 3-4 tbsp
Curd – 3-4 cup
Curry leaves (Kadi patta) – 5-6
Mustard seeds (Rai) – 1tsp
Whole dry red chilli – 3-4
Methi seeds (Fenugreek) – 7-8 seeds
Ginger paste – 1 tbsp
Garam masala powder – 2-3 pinch
Coriander powder (Dhania) – 1 tsp
Turmeric powder (Haldi) – 1 tsp
Salt to taste
Cooking oil

Directions:

Mix all the ingredients under pakoda section in small amount of water to form thick and smooth batter.
Beat the batter till a drop of it floats in glass full of water.
Now heat oil in kadahi.
Fry small sized pakodas out of the batter.
Keep the pakodas aside.
Mix gram flour and curd properly till it smoothens up.
Beat thoroughly so as to ensure there is no lumps.
Add dhania powder and haldi.
Add 2 -3 glass of water and mix properly.
Heat oil in kadahi.
Add mustard seeds and allow to splutter.
Add curry leaves and whole dry red chilli and few pinches of heeng.
Add diluted gram flour and curd mixture.
Stir continuously, and simmer on very low heat for 10-15 minutes.
Add salt and garam masala.
Serve hot with rice.