Pakodi Kadhi

I am great fan of tangy gravy,be it tomato based or tamarind based or yogurt based.Kadhi is a very famous North Indian yogurt based gravy.it is such a hassle free dish that could be whipped up in few minutes.Pakodi is a kind of deep fried dumplings made of gram flour,and this pakodi kadhi is usually served with steamed rice.The other day I cooked this on a festive occasion where I was supposed to make mor kuzhambu(my mixie was not working and I thought this would be a perfect alternate to mor kuhambu as this doesn't call for onion-garlic). It came out very well,we enjoyed it hot.Try it out :).

Pakodi kadhi recipe
Star ingredients:curd and gram flour
Time:30 minutes+20 minutes
Serves:3
Ingredients:
For Pakodi
1 green bell pepper chopped fie
2 tablespoons gram flour
2 tablespoons thick curd
1 teaspoon chilli powder
1/2 teaspoon ajwain seeds
1/2 teaspoon asafoetida
Salt
Oil for deep frying
Salt
For kadhi
1 cup thick sour curd whisked till smooth
2 teaspoons gram flour
2 green chillies
1 small piece ginger crushed
1 teaspoon cumin seeds
12 teaspoon methi seeds
1.2 teaspoon turmeric powder
Salt
Method:
For pakodhi
1.Mix all the ingredients expect oil.Form a thick batter.Heat oil for deep frying.
2.Drop small spoonful of batter in hot oil and deep fry from both sides till golden brown.Keep aside.
For kadhi:
1.whisk the curd well until smooth.Mix the gram flour with curd well with no lumps.
2.In a kadai add some oil and temper with cumin,methi,ginger and green chillies.

3.Add the curd-gram flour mixture,salt and turmeric powder.Mix well.
4.Add 1/2 to 2 cups of water according to our reference for thickness of kadhi(I like o make it a bit thin).
5.Let it cook for 10 minutes in medium flame.
6.Add the cooked pakodhi 2 at a time and cook for 5 more minutes.
7.Serve hot with rice.
Notes:
1.Adding curry leaves will add to the flavor of kadhi.
2.You can make the pakodi very crisp by making the batter little tight.
3.Adjust the thickness of kadhi according to your preference