RAJASTHANI KADHI

INGREDIENTS:

For pakoras:
Gram flour (besan) - 1 cup
Soda bicarbonate - a pinch
Green chillies, chopped - 2
Red chilli powder - 1/2 teaspoon
Carom seeds (ajwain) - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Salt - to taste
Oil - to deep fry

For Kadhi:
Sour yogurt - 2 cups
Gram flour (besan) - 2 tablespoons
Salt - to taste
Turmeric powder - 3/4 teaspoon
Oil - 1 tablespoon
Cumin seeds - 1/2 teaspoon
Asafoetida - a pinch
Green chillies, chopped - 2-3
Ginger, chopped - 1 inch piece
Curry leaves - 10-12
Red chilli powder - 1/2 teaspoon

METHOD:

For pakoras mix all the ingredients accept for oil with one-fourth cup of water. Heat sufficient oil in a kadai, drop small portions of this mixture and deep fry till golden brown. Drain and place on an absorbent paper and set aside. For kadhi, mix together yogurt, besan, salt, turmeric powder and whisk well. Heat one tablespoon oil in a kadai and add cumin seeds. When they begin to change colour, add asafoetida, green chillies, ginger and sauté for a minute. Add curry leaves, red chilli powder and the yogurt mixture. Cook, stirring continuously, until it boils and turns thick. Stir in the pakoras and serve hot with rice.