Kadhi pakora

Ingredients

• 2 cups sour curd
• ½ cup besan for the kadhi
• 5 cups water
• ½ tsp turmeric
• 1 tsp red chilli powder
• For pakoras: 1 cup besan, 1 onion sliced thin, 1 green chilli, a pinch of ajwain, salt, water; oil for frying
• For tempering: 2 tbsp ghee, 1 tsp cumin, ½ tsp fenugreek seeds, 3 dry red chillies, a pinch of hing
• Salt to taste

Method

1. Whisk the curd, ½ cup besan, turmeric, chilli powder and water until smooth.
2. Heat 1 tbsp ghee, add half the cumin and fenugreek, then pour in the curd mixture. Bring to a boil, stirring.
3. Simmer on low heat for 30–40 minutes, stirring now and then, until the kadhi thickens. Add salt.
4. Meanwhile mix the pakora ingredients into a thick batter and deep-fry spoonfuls until golden.
5. Add the pakoras to the kadhi and simmer for 5 minutes.
6. Heat the rest of the ghee with cumin, fenugreek, red chillies and hing and pour over the kadhi. Serve with rice.