Kadhi, without pakode

Kadhi is one of my go-to recipes- almost impossible to go wrong with, and something that everyone likes. Today, however, I did not feel like making pakodas, so experimented a bit with the seasoning, to come up with something that we liked almost as much as the original.

For kadhi:

1 cup curds
1 tsp haldi powder
1 tsp chilli powder
1 tsp ginger-garlic paste
1 tbsp besan

1 tsp mustard seeds

1 tsp jeera seeds

A pinch of hing

1 medium onion sliced long

3 sprigs mint


Method:
Mix all the ingredients under kadhi into the curds and keep aside for 5 minutes

Heat about 1 tbsp oil in a kadhai, and splutter the mustard seeds. Add jeera seeds and sliced onions and sauté till onions are well browned. Add the hing and mint leaves. 

Reduce the flame, add the dahi mixture and water if required. Mix well, and bring to a boil. 

Serve hot with steamed rice.