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Kadi
Ingredients
- ½ kg day old curd
- 90 gm flour besan
- 1 tsp chilli powder
- ½ tsp turmeric
- Salt
- ¼ cup ghee
- ¼ cup methi fenugreek
- 200 gm onions
- Pakoras
- 10 gms besan
- Spinach
- 2 gm coriander
- ½ tsp carom seeds ajwain
- 1 tsp ginger
- 4 green chilies
- Oil
- Baghar/tempering
- Ghee
- Cumin
- Mustard seed
- 5 whole red chilies
- Curry leaves
- ½ tsp chili Powder
Instructions
- Whisk curd in a bowl. Add gram flour, chili powder, turmeric and salt and whisk. Add 1 litre of water and whisk all Ingredients.
- PakodaMix all the Ingredients. Add 3 tbsp water and mix well. Heat oil in a kadai and drop spoonfuls of batter to make 20 dumplings or pakoras. Deep fry till golden.
- SauceHeat ghee, add methi seeds and stir till they pop and sizzle. Add the curd mixture and bring to a boil.
- Lower the heat, cover, and simmer until the sauce is of a thin consistency. Add the pakoras and simmer till thick.
- Heat ghee and add mustard seed, jeera, whole red chilies, curry leave sand ½ tsp chili powder.
- Pour over the kadi and serve immediately