Yogurt and besan based curry with whole spices tadka , pakoras are drenched over it .
- 3 cup Yogurt
- 1 Cup Besan
- 12 Cup Water
- 1 Tsp Turmeric Powder
- Salt to taste
- 1 Tsp Coriander powder
- a pinch of hing
- 1 Tsp Meethi seeds
- 1/2 Tsp Dhaniya seeds
- 1 Tbsp Ginger Chopped
- 2 Green chillies Split
- 1/2 Tsp Red chilli Powder
- a few curry leaves
- 2 Dry chillies
- 1 Cup Besan
- 1/2 Cup Onions thin slices
- 1/2 Cup Potato Fine chopped
- 1 Green chillies Fine chopped
- 1/2 Tsp Salt
- 1/2 Tsp Anardana seed Pomegranate seeds
- 1/2 Tsp Coriander powder
- 1/3 Tsp Turmeric powder
In a large bowl or vessel, Add yogurt and besan together. Whisk until combined well and lump free.
Add turmeric powder, coriander powder and salt , combine well.
Put up vessel on flame. Add half of the water in it . On other hand prepare tadka.
Heat Mustard oil in a pan . Once it heated proper ( raw smells goes) . Add hing and meethi seeds . When seeds start turning Brown then add coriander seeds. Let splutter. Add dry chilli and curry leaves.
Add ginger and green chilli and cook 2 - 3 minutes.
Add turmeric powder, Red chilli powder .
Transfer this tempering in kadhi’s vessel . Stir continuously until it boil .
Add remain water and simmer it on low flame untill it cooks completely.
In bowl , add besan , onions, potato , salt , pomegranate seeds and coriander powder . Mixed well.
Heat oil for frying.
Add water in besan batter . It should not for running consistency or not too thick .
Mixed the batter with using hand and start dropping batter into oil. Frying till golden brown and flip other side fry till golden brown.
Take out on paper towel.
Add pakora on kadhi before 15 minutes of serving.
Add garam masala or coriander powder on kadhi . Tadaa!! It’s ready to serve.
Serve hot Kadhi with hot steamy rice .