Besan kadi with pakodey
Part 1 : 3 cups fresh curd [take curd which little sour] • 3 tbsp. Gram flour [besan] • 2 tsp. ginger garlic paste • 1 tsp. corainder powder • 1/4 tsp. turmeric • Salt to taste
Part 2 : Preparing the pakora/bhajiya • 1 cup gram flour [besan] • salt to taste • cumin powder 1/4 tsp • 2 pinch cooking soda [dissolved in water] • 2 green chilly finely chopped • 1/2 tsp ginger garlic paste
Mix all the part 1 ingredients and run in grinder till you get a running watery paste.
ii. Now transfer it to a wok and allow it to cook for around 45 minutes on medium heat. Keep stirring in between to ensure it does not stick to the bottom.
iii. Now add 1/2 cup of each curry, coriander and mint leaves along with 5-6 green chillies [grinded]. Adjust the spices and keep cooking till raw smells of gram flour disappears and you get a thick consistancy.
Make a thick paste out of all the above part 2: ingredients and deep fry the bhajiya/pakoras and set aside.
Last step : Tampering/ Bagaar / Tadka
The most important part is what we say is "tadka".
Take around 3 tbspn of oil and heat well, then add 1 cinnamom stick, 1 bay leave, 1 tsp cumin seeds, 1 tsp mustard seeds, 5-6 dry red chillies, 4-5 garlic cloves, one bunch of curry leaves, wait till all the seeds pops and cooks nicely, Add a pinch of asafoetida, Cook on low flame till done. Be careful do not overcook. Now add this tampering preparing and over the cooked kadi along with pakoras. Usually kadi tastes better after 5-6 hours of cooking. So prepare before hand. That's it home-made tasty kadi is ready to serve!