Ingredients

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2 cup beaten slightly sour curds
2 tbsp. gramflour
1 tbsp. dessicated grated coconut
1 tsp. garlic crushed
1 tbsp. coriander leaves finely chopped
1 tsp. ginger mashed
1/2 tsp. turmeric powder

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For pakodis

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1/4 cup gramflour
1/2 tsp. green chillies finely chopped
1 tbsp. coriander leaves finely chopped
1 pinch sod bicarb
2-3 pinches turmeric powder
salt to taste
oil to deep fry

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For seasoning

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2 tbsp. oil
1 red chilli broken
1/2 tsp.cumin seeds
1/2 tsp. mustard seeds
2 stalks curry leaves

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Method

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For pakodis

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1. Mix all ingredients except oil.
2. Add enough water to make a thick batter.
3. Drop a few lumps at a time in hot oil.
4. Deep fry till golden.

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For kadhi:

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1. Grind garlic, ginger together, to a smooth paste.
2. Beat curds till smooth.
3. Add 2 cups water and gramflour.
4. Beat again till no lumps are left.
5. Strain through a sieve.
6. Add roasted coconut,ginger-garlic paste and salt.
7. Put to heat, stirring continuously, till boiling starts.
8. Once boiling, simmer on low for 5-7 minutes.

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To proceed

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1. Heat oil in a small pan, add seeds, allow to splutter.
2. Add chilli and curry leaves, stir, and pour onto hot kadhi.
3. Add bhajiyas, stir and cook further for 2-3 minutes.
4. Garnish with finely chopped coriander leaves.
5. Serve hot with kushkha.

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Making time: 30 minutes
Makes: 5 servings
Shelflife: Best fresh