Kadhi

• 6 cups: Sour curd
• 5 tsp: Gram flour
• 1 tsp: Mustard seed
• 1/2 tsp: Turmeric powder
• 10 : Green chillies
• 1" piece: Ginger (finely chopped)
• 1/2 tsp: Asafoetida powder
• 6 tsp: Oil
• 3 cups: Water
• Salt to taste

• 12 tsp: Gram flour
• 4 medium size: Onions
• 8 : Green chillies
• 1 tsp: Red chilli powder
• 4 tsp: Oil
• Oil for frying
• Salt to taste
• Sufficient water for the batter

1. Churn the curd along with gram flour and water.
2. Heat oil and fry the mustard seeds, asafoetida, chillies and ginger for five minutes Add the churned curd, turmeric powder and salt Boil on a high flame and then simmer for 15 minutes. Set aside.

1. Finely chop onions and green chillies.
2. Make a thick batter by mixing gram flour with onions, green chillies, salt, oil and water.
3. Deep fry in small portions.
4. Add these pakoras in kadhi.
5. After adding pakoras boil kadhi for five minutes