Ingredients:
For Pakodi
1 cup besan (bengal gram)
1/2 teaspoon red chilli powder
Oil for frying
Salt to taste

For Kadi
1 cup sour dahi (curd)
3 cups water
2 tablespoon besan (bengal gram)
1 dry red chilli
Pinch of hing (asafoetida) powder
1/ 2 teaspoon fenugreek seeds
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
1/4 teaspoon garam masala powder
1 tablespoon oil
1 tablespoon fresh coriander leaves finely chopped
Salt to taste

Method:
1. For pakodi, mix besan, red chilli powder and salt together.
2. Using enough water make a medium thick batter.
3. Deep fry small dumplings of the batter, over medium heat until golden brown.
4. Drain on absorbent paper and keep aside.
5. For kadi, beat curd and besan until smooth.
6. Heat oil in a kadhai or pan, add hing, fenugreek seeds, red chilli and allow it to crackle.
7. Add turmeric powder, red chilli powder and water.
8. Now add curd mixture and salt, stirring continuously until a boil comes.
9. Now simmer for 10 minutes.
10. Now add fried pakodis in the kadi and simmer for 5-7 minutes.
11. Garnish with fresh coriander leaves just before serving.

Cooking time: 35-40 minutes