Beat the sour curd and the besan together. You can use a blender or mix them using the whipper.
Heat the oil and add mustard seeds.
When they start to crackle add methi seeds and the rest of the sabut masalas.
Fry for about 2 minutes and when they start to brown, add chilli powder and turmeric.
Add the sour curd and besan mixture and keep stirring for 5 mins.
Let it simmer for about 30- 45 minutes stirring in between till it leaves a nice aroma
In the mean time, get your pakoras ready.
For the Pakoras:
Mix all the ingredients together and deep fry in hot oil.
Notes
Interestingly. this is where I have found a way to keep this healthier and avoid the deep frying (that is all I can thing of these days, N is so scared that I will change the way all his favorite food look and taste :P ) coming back to point, I make the batter a little thicker than normal and instead of deep frying them, I fry them using a non stick paniyaram pan... uses much less oil.
Now add the pakoras to the kadhi simmer for about 2 mins.
garnish with corriander leaves and serve with steamy hot rice.
If you make this, share a picture with me on twitter, instagram or Facebook? I would love to hear what you have to say about it !
