Ingredients:

• For the bhajiyas:
• 3/4 cup – besan (gram flour)
• 2 – Green chillies chopped fine
• 1 pinch – soda-bi -carb
• 2 pinch- Turmeric powder
• Oil for frying
• Salt to taste
• For the kadi:
• 2 cups – Curd
• 2 tbsp – besan
• 1/2 tsp – Turmeric powder
• 1 tbsp – desiccated Coconut
• 1.5 tsp – Ginger Garlic paste
• Salt to taste
• 2 cups – water
• For seasoning:
• 2 tbsp – oil
• 2 – Red Chillies
• 1/2 tsp – cumin
• A few – Curry leaves

Method:

1. Mix all the ingredients
2. Add enough water to make a thick batter
3. Deep fry the bhajiyas in hot oil and set aside.
4. Mix the besan with the beaten curd.
5. Add 2 cups water, ginger garlic paste and turmeric powder.
6. Blend well and sieve with a muslin cloth.
7. Place the kadi over heat and add the desiccated coconut as well as salt to taste. Stir and simmer.
8. Heat oil. Add cumin and when it splutter add the red chillies and curry leaves.
9. Pour the seasoning over the kadi and then add the bhajiyas. Simmer for two minutes.
10. Serve with hot rice.

Recipe courtesy of Vandana