METHI PAKODA KADHI

    Methi kadhi pakoda, for the first time i tried kadhi after i tasted in my friend’s place and that really turned out so well. I took the recipe from her, the original source of the recipe is from Tarla dalal’s space. I slightly modified the original recipe to suit my family’s taste. Thanks J for introducing such a yummy dish to me.

INGREDIENTS:
FOR MAKING PAKODAS:

METHI LEAVES	1/2 CUP
CURD	1/4 CUP
BESAN/BENGAL GRAM FLOUR/KADALAI MAAVU	3/4 CUP
BAKING SODA	A PINCH
SALT	TO TASTE
OIL	FOR DEEP FRYING

FOR MAKING KADHI:

CURD	1 CUP
BESAN/BENGAL GRAM FLOUR/KADALAI MAAVU	2 TBLSP
CUMIN SEEDS	1/4 TSP
CURRY LEAVES	4-5 NO
GREEN CHILLI	2 NO
ONION	1 NO
TURMERIC POWDER	1/4 TSP
ASAFOETIDA	A PINCH
OIL	1 TBLSP
SALT	TO TASTE
WATER	1 CUP

METHOD:

FOR MAKING PAKODAS:

• Wash the methi leaves and chop them finely.
• Add all the ingredients (curd,besan, salt ,baking soda)except oil.

• Make the dough into equal balls and deep fry the balls till golden brown.

FOR MAKING THE KADHI:

• Beat the curd nicely.
• Add the besan and mix well without any lumps.
• Add the turmeric powder, salt , asafoetida and a cup of water to this.

• Cut the onions into thin slices and slit the green chili.
• In a kadai, add cumin seeds and curry seeds.
• When it crackles add the onions and green chilli.

• When this turns pink nice brown colour add the besan curd mixture to this.
• Keep the flame low and allow the mixture to boil for 15-20 minutes ,stirring in between.

• Transfer this to a serving bowl and add the pakodas to this.
• If your not serving the kadhi immediately don’t add the pakodas to this.
• Befor serving just heat up the kadhi nicely and dip the pakodas in warm milk for a minute and add this to the kadhi.
• Serve with hot steamed rice.