Kadi Pakoda

Ingredients:

kadi-

1. 1 cup Besan (gram flour),
2. 1 onion,
3. 1 tomato,
4. 1 teaspoon ginger paste,
5. 3 teaspoon garlic,
6. 4 dry red chillies,
7. 7 curry leaves,
8. 2 tsp oil,
9. 2 tsp mustard seeds,
10. ½ tsp fenugreek seeds,
11. 1 tsp cumin seeds,
12. 1 tsp coriander seeds,
13. 2-3 cloves,
14. 1 tsp turmeric powder,
15. 3 tsp garam masala,
16. 1 tsp red chilli powder,
17. 1 tsp tamarind paste,
18. 2 cups yogurt,
19. 2 tsp kasturi methi powder,
20. Salt.

pakoda-

1. 1 cup Besan (gram flour),
2. ¼ tsp of cumin seeds,
3. 2 tsp chopped onions,
4. 1 chopped green chillies,
5. ½ teaspoon grated ginger,
6. pinch of turmeric powder,
7. ¼ teaspoon garam masala,
8. red chilli powder (as per taste),
9. Salt.

Preparation:  pakoda - Mix besan and all the ingredients in a bowl. Add water to make a very thick batter. Make any random shape or balls and fry them in oil to make pakoda. Deep fry them until they turn brown and crispy. Take them out on a paper towel so that the paper soaks all the extra oil. 

kadi - Blend yogurt, double the amount of water, pinch of turmeric powder, salt, pinch of red chilli powder, besan. Keep it aside for half an hour. Heat oil in a big pan. Add cumin seeds mustard seeds, fenugreek seed, coriander seeds, cloves and let them pop. Add curry leaves and dry red chilli to the above tadka.  Add onions to it and fry them until brown. Add garlic, ginger to it and fry for 3 minutes. Add chopped tomatoes and fry for 4 min. Add tamarind paste to the pan and let it boil for 4-5 minutes. Add turmeric powder, garam masala, red chilli powder, salt and fry until oil starts floating on the top and it gives out dark reddish brownish color. Add the kadi mixture, which was kept for half an hour to this tadka. Keep stirring the curry as it will stick to the bottom otherwise. Keep it on a medium flame first, and let it come to a boil.After 3-5 boils, lower down the flame to low and let it cook on low flame for 20 minutes and stir in between. Stir for another 5 minutes and check if its thick enough and looks dark yellow. Again stir it for 5 minutes and sprinkle dry fenugreek leaves on it and let it boil for another 2 minutes and than add the pakodi in the kadi. Boil more for 3 minutes. Serve hot.