CURD CURRY

Ingredients :

For the Kadi/Curry :

1/4 cup Besan/Gram Flour
1 cup thick Curd
1 1/2 cup Water
1 tsp Turmeric powder
1 tsp Ginger paste
Salt to taste

For Tempering :

2 tsp Oil
1 tsp Mustard seed
1 spring Curry leaves
A pinch of Asefotida

For the Pakodas :

1 cup Besan/Gram Flour
2 tbsp Rice flour
1 tsp crushed Corriander seeds (Optional)
1 tsp Pomegranate seeds (Optional)
1 tsp Jeera/Cumin Seeds
2 green chillies chopped
1 Big Onion chopped
1 tsp Red Chilli Powder
A pinch Baking/Cooking Soda
2 tbsp Corriander Leaves
Salt to taste
1 tbsp Hot Oil
1/2 cup or more Water

Oil for Frying

Method:

1. Whisk together all the ingredients of Kadi/Curry and simmer on very low flame. Keep stirrring. Do not boil.

2. Mix all the ingredients of Pakodas and make a smooth batter not too watery. Heat the oil in a pan. Make small balls of the batter and fry on medium till done on both sides. Drain on a paper towel and keep aside.

3. Once the Curry is hot enough add pakodas and temper. Serve hot with rice or phulkas.