Dahi Ki Kadi

Ingredients:

For Pakora:

1 cup Besan(Gram Flour)
1 small Onion very finely chopped
2 Green Chilies finely chopped
1 tsp Ginger-garlic paste
1/2 tsp Red Chili Powder
a pinch Baking Soda
2 tbsp Coriander Leaves finely chopped
Salt to taste
Oil for frying

For Kadi:

2 cups Sour Curd
2 tbsp Besan(Gram Flour)
1 medium Onion
3-4 Green Chili
1/2 tsp Turmeric
Salt to taste

For Tadka/Tempering:

2 tbsp Cooking Oil
1 tsp Cumin
1/2 tsp Mustard Seeds
2 whole Dry Red Chilies
7-8 Curry Leaves

Method:

For Kadi:

Mix the besan with 1 cup of water and it aside,see to it that no lumps are formed.
Blend the Onion along with the Green Chilies and keep it aside.
Take a large bowl,add the sour Curd and whisk it to make it smooth.
Now add blended Onion and Green Chili paste to it and mix it well.
Heat Oil in a Pan or kadai,and all the tadka ingredients and allow it to splatter.
Now the Curd mixture to it and slowly add the Besan mixture to it.
Keep stirring while adding the Besan mixture.
When it starts to boil lower the flame and continue to cook to for other 15-20 min's.
Meanwhile prepare the Pakora's.

For Pakora:

In a bowl take the chopped Besan,Onions,chopped Green Chilies,Salt,Turmeric,Ginger- Garlic paste,Red Chili powder,chopped Cilantro and Baking Soda.
Mix it using water just enough to make a thick paste.
Heat Oil in a skillet,when it is hot enough.
Drop teaspoons of this paste at a time into the hot oil,leaving space between them, and deep fry the Pakora's till they turn golden in colour( fry them in medium flame).
Then remove them from the Oil and keep it aside on a paper towel.
Now add the fried Pakora's to the kadi and give a stir.
Serve with steamed Rice.

Note:

Use Sour Curd for Kadi,preferably a day old Curd.
Make sure the kadi is not very thin and also not too thick in consistency or else later on when it gets cooled it will become too thick like gel.
If it has become thick add a little water and cook for some more time until it reaches to a right consistency.
If it's too thin, then cook it for some more time.