Making Onion Pakora For Kadhi

1. Take 1 cup gram flour/besan in a bowl and add 1 chopped Onion
2 Green Chillies
½ inch Ginger
½ tsp Coriander Seeds, ½ tsp red chilli powder, 2/3 tsp salt or as required.2/4 tsp baking powder

Mix everything well and keep aside covered for 30 minutes.. this will allow the onions to release their water in the mixture. Depending on the water content in the onions, the mixture will become very moist or just about moist. then accordingly add water as required to.

Then accordingly add water as required to make a thick batter. I added ¼ cup water. You can also skip adding water if the mixture is too moist.now add ghee in batter.
Fry pakoras in deep oil till the pakoras are crisp and golden.

For kadhi -:In a bowl take 1.5 cups sour curd or about 375 grams of curd. Whisk it well till smooth.Add 8 tbsp gram flour (besan), ½ tsp red chilli powder, ½ tsp turmeric powder, ½ tsp garam masala powder and 1 tsp salt to the whisked curd.Stir and mix everything again.

. Stir very well to make a smooth mixture without lumps. If there are lumps, then break them with a wired whisk or a spatula or with your fingers. Keep the curd mixture aside. You can use a blender to make this mixture, but make sure you don’t over do it. You will get butter instead of a smooth blended curd.

1. In another pan or kadai, heat 2 tbsp mustard oil. Make sure to use a large bottomed pot so that while cooking, the kadhi does not spill.Add 1 tsp cumin seeds, 8 to 10 methi seeds/fenugreek seeds and a generous pinch of asafoetida/hing. Allow the cumin seeds to crackle and the methi seeds to change their colour. Fry on a low flame, so that these spices do not get burnt.

. Add ⅓ cup chopped onion. Stir and saute for 3 minutes on a low flame.Then add 1 tbsp chopped ginger/adrak, ¾ to 1 tbsp chopped garlic and 2 green chillies, chopped. Stir and saute for a minute.Now add 4 to 6 curry leaves, 2 dry red chilies (halved or broken).

Stir and saute for a minute on a low flame.Then add the curd mixture.Increase the flame to medium and bring the kadhi to a boil. keep on stirring often so that the bottom does not get browned. Time taken to cook kadhi will be around 14 to 16 minutes.

After the kadhi comes to a boil, then lower the flame and simmer the kadhi for more 6 to 7 minutes. Do stir the kadhi at times. The kadhi will thicken. if the kadhi becomes too thick, then add some hot water.Here is the kadhi ready now.