Roma's Kadhi

1cup (200ml) sour yoghurt
2tb sps. besan (gram flour)
4 cups water
salt to taste
chilli powder to taste
a good pinch of haldi/ turmeric
curry leaves optional

For  Pakoras (10-12)
3tb sps besan
1 small onion chopped
1t sp chopped ginger
1 t sp chopped garlic
1-2 green chillies chopped
dhania / coriander/ cilantro chopped
1/2 t sp ajwain
pinch of turmeric
chilli powder to taste
oil for frying
1 tb sp ghee /butter for tarka/tempering

  • Mix or beat yoghurt and besan till no lumps are left
  • Add salt, chilli powder, haldi, 1cup water and mix well
  • Pour the mixture into a large saucepan and put on heat stirring constantly.Lower heat as it begins to thicken and do not stop stirring otherwise the mixture will split.
  • Add the rest of the water, mix well and bring to a boil on high flame. Once boiling, lower flame and let it cook for at least 30 minutes strring off and on
  • Meanwhile mix besan for the pakoras with just enough water to get a dropping consistancy, add salt  and beat it vigourously till it lightens in colour.Now add the rest of the masalas and the chopped ingredients
  • Heat oil in a kadai to deep fry the pakoras till it begins to smoke, lower heat
  • With a spoon gently drop small balls of the pakora batter into the hot oil and let them fry to a nice golden brown, turning once or twice with a ladle
  • Take out the pakoras and drain on a kitchen towel
  • Add pakoras to the kadhi and let it boil for 5-7 minutes
  • Pour the kadhi into a serving bowl
  • Heat the ghee in a small fry pan ,add 1/2 t sp chilli powder and curry leaves and just let it come to smoke.Pour evenly over the kadhi and stir it gently.
  • Serve with boiled rice and mango pickle
Note: you can try adding methi (fenugreek)seeds and mustard seeds in the tempering.
You can adjust the amounts of yoghurt, besan anand water according to the consistency you like.

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