Ingredients:

• 1/2 cup – Methi leaves
• 1/4 cup – Curd
• 3/4 cup – Besan/Bengal gram flour/Kadalai Maavu
• 1/4 tsp – Baking soda
• Salt to taste
• Oil for deep frying
• For making kadhi:
• 1 cup – Curd
• 2 tbsp – Besan
• 1/4 tsp – Cumin seeds
• 4-5 – Curry leaves
• 2 – Green chilli
• 1 – Onion
• 1/4 tsp – Turmeric powder
• 1/4 tsp – Asafetida
• 1 tbsp – Oil
• Salt to taste
• 1 cup – Water.

Method:

1. Wash the methi leaves and chop them finely.
2. Mix it with the curd, besan, salt, baking soda and salt, and knead into a dough.
3. Divide the dough into equal portions in the shape of balls and deep fry them until golden brown. Keep aside
4. Now beat the curd well. Add the besan to it and mix well.
5. Add the turmeric powder, salt, asafoetida and a cup of water to this.
6. Then cut the onions into thin slices and slit the green chilli.
7. Heat oil in a kadai and splutter the cumin seeds and curry seeds. Add the onions and green chilli to the oil and saute until pink.
8. Now add the besan curd mixture to this.
9. Let it simmer for 15-20 mins, stirring occasionally.
10. Then pour this into a serving bowl and add the pakodas to this. Add the pakodas just before serving.
11. Serve hot with steamed rice.
12. Recipe courtesy: Jeyashri’s Kitchen