Pakodewali
Kadhi
Ingredients:
Thick
Curd: 1 cup
Water:
2 ½ cups
Besan:
2-3 heaped tsps
Ginger:
1 inch piece
Green
Chillies: 2-3
Turmeric
powder, and Salt to taste
For the tadka:
Garlic:
2-3 large pods, chopped fine
Rye
Jeera
Methi
seeds
A
small piece of Cinnamon stick
Dry
Red chillies: 3-4 nos
Cloves:
3 nos
Kadipatta
Red
mirch powder: 1 tsp
For the Pakoda’s:
Besan:
½ katori
Onion:
1 large, cut into long strips
Green
chilly: 1
Coriander:
To taste
Haldi,
Red mirchi powder, Dhania and Salt to taste
Method:
For the Kadhi
Add water
to the curd and churn well to give it a runny consistency, like
chaas/buttermilk
Add 2-3
tablespoons of besan to a katori of water, mix well, see that there are no
lumps, and add this to the churned dahi.
Crush together
peeled ginger and green chillies and add along with haldi and salt.
Place on
flame, taking care to keep stirring continuously till the first boil.
Let it
simmer
For the Tadka:
In 2-3
tsps of hot oil add rye and jeera, when they pop add dana methi, laung,
dalchini, lasun cut into tiny pieces, dry red chilly, kadipata and red mirch
powder. Add this tadka to the kadhi, let it boil for 2 more minutes and shut gas.
For the Pakodas:
Make a
thick paste of besan, red mirch, dhania powder, salt and haldi and add onions
to it. Add finely cut fresh green chillies and chopped coriander. Fry the
bhajias, drain oil well and add to the kadhi immediately
Garnish
with coriander.
Enjoy with
steamed rice and remember me!:)