Ingredients
For The Pakodas
1 cup besan
salt to taste
1 tsp turmeric powder
For The Kadhi
1 tbsp besan
3 cups sour buttermilk
2 tsp ginger (adrak) paste
4 to 5 curry leaves (kadi patta)
salt to taste
4 whole dry kashmiri red chillies
a pinch of asafoetida (hing)
2 tsp mustard seeds ( rai / sarson)
3 tsp oil
Cooking Instructions
For the pakodas
Combine 1 cup besan with water, salt, turmeric powder and mix well to make a smooth batter so that no lumps remain.Heat the oil in a kadhai and drop a spoonful of batter and deep fry till they turn golden brown and crisp.
For the kadhi
Combine the butter milk, besan, turmeric powder, asafoetida and salt and mix well so that no lumps remain and bring to boil.Meanwhile, heat the oil in a small pan and add the mustard seeds, ginger, kadipatta saute till they turn golden brown.Add this to the buttermilk mixture and simmer for 20 minutes.Add the pakodas, mix well and cover and cook for 4 minutes.Serve hot.
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