Servings : 2

Time : 35-40 minutes

Ingredients :

For Kadi –

1. Besan : 1 tbsp
2. Buttermilk : 3 tbsp
3. Water : 2 glass
4. Red Chili Powder : 1 tsp
5. Turmeric Powder : 1/4 tsp
6. Salt : to taste
7. Ghee : 3/4 tbsp
8. Hing : 1/8 tsp
9. Mustard seeds : 1/4 tsp
10. Methi dana : 1/4 tsp
11. Curry Leaves : 8-10
12. Chopped coriander leaves : 1 tbsp

For Pakoda,

1. Besan : 1 tbsp
2. Turmeric Powder : a pinch
3. Salt : to taste
4. Water : as required
5. Oil : for frying

Method –

For Kadi :

1. Take besan in a bowl.
2. Add butter milk , chili powder , turmeric powder and salt in it.
3. Add 1 1/2 glass of water (approx 300 ml).
4. Whisk it properly.
5. Keep it for boiling.
6. Stir it in every 2-3 minutes.
7. Do not leave it alone , you have to keep eye on it.
8. Boil it for 15 minutes on medium flame.
9. Take ghee in a pan.
10. Add hing , methi dana, saute it for 5 secs.
11. Add curry leaves and add this tadka into boiled curry.
12. Boil it for 10-12 minutes.
13. Add pakoda in it.
14. Garnish it with coriander leaves and serve it hot with jeera rice / paranthas.

For Pakoda:

1. Take besan in a bowl.
2. Add turmeric powder and salt.
3. Add 1 tsp hot oil in the batter.
4. Add enough water and mix it well.
5. Heat oil in a pan.
6. Make small small pakodas in it.
7. Deep fry it until it changes to little brown.
8. Take pakoras out and put it on tissue paper.

Note:

• Before start, always taste the buttermilk, if it is not sour just add pinch of salt and keep it for 15 minutes.
• You can add chopped veg in the pakoda batter and make veg pakodas.
• You can make pakodas batter little tight so that you can make small small rolls , steam it and add in the curry.
• Instaed of frying the pakoras, you can directly make the pakoras in the boiled curry and then cook it for 10 minutes.
• For grren chili lovers, can add 1 tsp chopped green chili in tadka after curry leaves.
• If you want to make it veg kadi, can add chopped onions, fried lady fingers and fried/steamed carrots.