Kadi    

from

Swayamprava’s Kitchen

I bowl of lightly sour Curd (Dahi)

½ cup of water

250 gm Gram flour (Besan) for pakoda

Oil for deep frying

1 teaspoon Jeera

1 tea spoon Coriander leaves finely chopped

¼ teaspoon Green chilies finely chopped

2 Red chilies

Salt to taste

Method:-

In a bowl of semi thick curd add ½ cup of water and churn to make it smooth. Then add about one table spoon besan or gram flour into it and mix. Avoid making lumps. Keep aside.

In another bowl add the besan little jeera and salt. Add little water to make it a thick paste for Pakoda. In a kadai add oil .When it is hot enough make small balls of Pakoda and fry till it becomes golden. Fry all the besan mixture into pakodas.

In another kadai add 1 teapoon of oil. Add Jeera and red chillies in it. When jeera turns brown add the Dahi besan mixture into it. Add chopped chilies and salt to it. As it starts thickening switch off the gas. Add the pakodas into it. Let the pokodsa absorb the dahi little bit. Garnish with chopped coriander leaves and serve hot with steamed rice.