Kadhi Pakora

Ingredients

• 1 cup yogurt
• 3 tbsp gram flour
• 1 onion, sliced
• 1 tsp turmeric
• 1 tsp red chili powder
• 1 tsp cumin
• 1 tsp coriander powder
• Curry leaves
• Oil
• Salt to taste

Instructions

1. 1

   In a large bowl, whisk 1 cup yogurt, 3 tbsp gram flour, 1 tsp turmeric, 1 tsp salt, and 3 cups water until completely smooth with no lumps. Set aside.

2. 2

   For the pakoras: in a bowl, mix 1 cup gram flour, 1 sliced onion, 1 tsp ajwain, 1/2 tsp turmeric, 1 tsp red chili powder, and salt. Add water gradually to make a thick batter that coats the onions. Heat oil and drop spoonfuls of batter; fry until golden and crisp. Drain and set aside.

3. 3

   Pour the yogurt mixture into a heavy pot and bring to a gentle boil on low heat, stirring constantly to prevent curdling. Once it boils, reduce heat and simmer for 10 minutes, stirring occasionally.

4. 4

   In a small pan, heat 2 tbsp oil. Add 1 tsp cumin, a few curry leaves, and 1 tsp red chili powder. When the cumin splutters, pour this tempering into the simmering kadhi.

5. 5

   Drop the fried pakoras into the kadhi and simmer for 10 minutes. The pakoras will soften and absorb the kadhi. Stir gently to avoid breaking them.

6. 6

   Taste and adjust salt. Serve hot with steamed rice. The kadhi should be tangy and the pakoras soft yet flavorful.

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