![](https://rasoitime.com/wp-content/uploads/Halwai/kadi.jpg)
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:
- Mix all above things for Pakoris and prepare small Pakoris by frying it in pan in edible oil.
- Keep them aside.
- For Kadi, mix water in curd and put in mixer till bubbles are formed for 1/2 minute.
- Alternatively, you can use Mathani (Indian curd mixer) for mixing.
- Add Besan in this curd-water mix with hand.
- Keep aside for 1/2 an hour.
- Take cooking vessel and put oil, methi Dana and mustard seed. Let it splatter.
- Add onion and fry till brown.
- Add all masalas.
- Then add curd water mix.
- Keep on string till first boil, then bring it to simmer.
- After about 10 -15 minutes, add Pakoris and let it boil for more 15 minutes.
- If Kadi is getting thick, add more water.
- Serve with rice.
Recipe courtesy of Sify Bawarchi