Ingredients:

• 400 g – Curd
• 2 tbsp – Gram flour (Besan)
• 1/2 – Onion, chopped
• 1/2 – ginger, chopped
• 1/3 tsp – Turmeric powder
• 1/3 tsp – coriander powder
• 2 to 3 – Small green chillies, finely chopped
• A pinch of Hing
• coriander leaves, finely chopped (for smell and decorating at the end)
• Salt to taste
• oil
• 4 to 5 – Methi Dana
• Rai (black mustard)
• For Pakodi:
• 2 to 3 tbsp – Gram flour
• A pinch of Hing
• A pinch of soda (optional to make Pakoris soft)
• coriander leaves, finely chopped
• 1 to 2 – Small green chillies, finely chopped
• Salt to taste
• Oil for frying Pakodis

Method:

1. Mix all above things for Pakoris and prepare small Pakoris by frying it in pan in edible oil.
2. Keep them aside.
3. For Kadi, mix water in curd and put in mixer till bubbles are formed for 1/2 minute.
4. Alternatively, you can use Mathani (Indian curd mixer) for mixing.
5. Add Besan in this curd-water mix with hand.
6. Keep aside for 1/2 an hour.
7. Take cooking vessel and put oil, methi Dana and mustard seed. Let it splatter.
8. Add onion and fry till brown.
9. Add all masalas.
10. Then add curd water mix.
11. Keep on string till first boil, then bring it to simmer.
12. After about 10 -15 minutes, add Pakoris and let it boil for more 15 minutes.
13. If Kadi is getting thick, add more water.
14. Serve with rice.

Recipe courtesy of Sify Bawarchi