Kadi pakoda......

Ingredients....

For the kadhi
4 cups curd
2 tbsp besan 
1/4 tsp turmeric powder 
1 cm ginger
5 or 6 garlic
4 green chillies
salt to taste



For the tempering....

2 cloves 
1/2 tsp coriander (dhania) seeds
1/2 tsp cumin seeds (jeera)
1/4 tsp fenugreek (methi) seeds
4 to 6 curry leaves (kadi patta)
2 tbsp oil

For the pakodis .....

1 cup besan (Bengal gram flour)
2 tbsp chopped coriander (dhania)
1/4 tsp turmeric powder (haldi)
a pinch of baking soda
1 tsp cumin seeds (jeera)
2 green chillies, finely chopped
salt to taste
oil for deep-frying


Method....

For the pakodis 
Mix all the ingredients for the pakodis except the oil and add a little water to make a thick batter.
Heat the oil in a kadhai and drop spoonfuls of the batter into the hot oil.
Deep fry till the pakodis are crisp and golden brown. Drain on absorbent paper. Keep aside.

For the kadhi
Heat the oil in a pan and fry the ingredients for the tempering for 2 minutes. Keep aside.
Mix the curds, gram flour, turmeric powder and salt with ½ cup of water and bring to a boil. Pour the tempering over the mixture.
Simmer for 10 to 12 minutes.

How to proceed
Add the pakodis to the hot kadhi and mix well. Serve hot.