Rajasthani Kadhi

I used to have this in BITS, Pilani every week. This was the favourite of me and my friends. Hope you feel the same about this soulful dish.

Ingredients

Gram flour (besan) 1/2 cup +2 tablespoons Green chillies, chopped 1+ 2-3 Red chilli powder 1/4+1/2 teaspoon Carom seeds (ajwain) 1/4 teaspoon Turmeric powder 1/4+3/4 teaspoon Coriander powder 1/4 teaspoon Salt to taste Oil 2 tablespoons+ to deep fry Yogurt sour 2 cups Cumin seeds 1/2 teaspoon Asafoetida a pinch Ginger, chopped 1 inch piece Curry leaves 10-12

Method

For pakoda mix all the ingredients accept for oil with one fourth cup of water. Heat sufficient oil in a kadai, drop small portions of this mixture and deep fry till golden brown. Drain and place on an absorbent paper and set aside. For kadhi, mix together yogurt, gram flour, salt, turmeric powder and beat well.Heat one tablespoon of oil in a kadai and add cumin seeds. When they change colour add asafoetida, green chillies, ginger and sauté for a minute. Add curry leaves, red chilli powder and the yogurt mixture. Cook stirring continuously until it boils and turns thick. Stir in the pakodas and serve hot with rice.