By Tanisha Salwan
For Kadhi 250 gm curd 75 gm besan 2 onions (chopped) 1/2 tsp ginger-garlic paste 3 green chilies 1 tsp coriander powder 2 tsp turmeric Salt to taste 2 tsp oil 1/2 tsp cumin seeds Pinch of asafoetida 1/2 tsp red chilli powder 1/2 tsp fenugreek seeds
For Pakoda 100 gm gram flour 1/2 tsp turmeric 1/2 tsp red chili powder 1 tsp oil 2 tsp curd 1 onion Salt to taste Water Oil For Tempering Handful of curry leaves 1/2 tsp mustard seeds 2 red whole chili 1 tsp mustard oil 1 tsp Kashmiri red chili powder
In a bowl, add besan, turmeric powder, chili powder, oil, curd, salt and water. Make a thick batter. Add onion and make pakodas.
In another bowl, add curd, besan, turmeric powder, salt and water. In a kadhai, add oil and fenugreek seeds and onion. Let it cook.
Then, add ginger-garlic paste and stir. Add a pinch of turmeric and red chili powder. Add in the curd mixture and let it boil.
Then, add pakodas and boil for 1 to 2 mins. Now, temper the kadhi with oil, Kashmiri red chili powder, curry leaves and whole red chilies.
When done, garnish with coriander leaves and serve!