Pakods kadhi

Kadhi is one of the few dishes that can be whipped up in a jiffy, so if you intend indulging in pakores at tea-time, you migh as well make some more and have kadhi for dinner! The recipe is similar to the one I posted last year.

Ingredients:
1 cup curds
haldi powder
chilli powder
1 tsp ginger-garlic paste
1 tbsp besan
12-15 pakore

For tempering:
rai
jeera
hing
curry leaves

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

Drop the pakore into the kadhi, and give it one boil before serving