Kadhi

50 gm besan flour (channa dal flour)

¼ tsp turmeric powder

1 tbsp finely chopped onion

1 finely chopped green chilli

1 tbsp finely chopped coriander leaves

2 tbsp curd

Salt to taste

Refined oil for deep frying

2 tsp besan

1 cup curd

¼ tsp turmeric powder

½ tsp garam masala

 ½ tsp coriander powder

¼ tsp black mustard ( Rai)

4-5 Fenugreek seeds (Methi)

12-15 curry leaves

½ tsp cumin seeds

2 dried red chilli

1 tsp grated ginger

1 tbsp refined oil

1 tbsp ghee (clarified butter)

2 dried red chilli

½ tsp Kashmiri chilli powder

1 medium size onion sliced and fried** (optional). Recipe at the end.

Pakora: 

1. In a bowl place the besan flour.  Add onion, coriander , chilli , turmeric powder and salt. Mix well.
2. Add the curd and make a batter. 
3. Add little water if necessary to make the consistency dropping. 
4. Set it aside for 15- 20 minutes.

5. In the meantime, mix the curd, coriander powder, garam masala*, turmeric and besan. 

6. Transfer the mixture to a blender give 2-3 short pulses. 

7. Add 1 cup of water mix well and keep it aside.

8. In a pan heat 1 tbsp of oil.

9. Add the black mustard seeds. When the seeds crackle switch off the heat. 

10. Add the dried red chilli and fry them for few seconds. 

11. Remove the chillies and add fenugreek seeds, cumin seeds and curry leaves. Switch on the heat to medium. 

12. Fry the spices for a minute and then add the grated ginger.

13. Add the fried chillies to the spices and pour the curd mixture into it. 

14. Add salt to taste.

15. Cook over medium heat for sometimes till the rawness of besan and turmeric disappear. It should take about 15 to 20 minutes.

16. Heat oil over medium heat for deep frying. 

17. Beat the pakora batter till fluffy. 

18. Take a teaspoon of the mixture and drop into the oil.  Make 4-5 pakoras at a time. 

19. Cook them till golden brown. 

20. Remove the pakoras from the oil and place them over a kitchen tissue.  Repeat the process until the mixture is done.

21. Add the pakors to the curd gravy and simmer for few minutes.

22. In a small pan take 1 tbsp of ghee and heat it.  When hot, switch of the heat. 

23. Add the dried red chillies and sauté for few seconds. 

24. Add ½ tsp of Kashmiri chilli powder into the pan and stir it well. 

25. Pour this over the curry.  Mix well.

26. Stir in the fried onion into the prepared curry. 

27. Serve  with cooked rice or chapatti.

1. Wash and peel the onion and cut it vertically into slices as shown in the picture. 
2. Transfer it to a bowl and add ½ tsp of salt and marinate with salt. 
3. Leave it for about 15 -20 minutes. 
4. Squeeze out the water from the onion and dry them in a kitchen towel.

5. Heat about 2 tbsp of refined oil and fry them taking a small amount of onion at a time. 

6. When the onion gets golden brown, remove from the oil and place them on a tissue paper to absorb the excess oil.