Kadhi Pakodi/Punjabi Kadhi

My husband loves this punjabi dish. Its is a spicier reminiscent of the tamil "mor kuzhambu". The crispy onion pakodas in the spiced yogurt gravy makes it heavenly to eat with rice. Some gravies like khadhi and rajma are always associated with rice. For eg., "Kadhi chawal" or "rajma chawal", "chawal" meaning rice in hindi. They are so tasty and filling that you don't need to have a side dish to fill your stomach.

Ingredients:-

2 1/4 cups of curds (large)/yogurt
2 1/2 tbl spn of besan/chickpea flour
1/2 tspn of coriander powder

1 cup of water

Seasoning:-
1 inch cinnamon,
1 tsp of Jeera,
1/2 tsp turmeric powder
1/2 tsp chilli powder
1/8 tsp of Methi/Fenugreek Seeds
4 cloves
green chilli-4
pinch of Hing/asafoetida
2-3 Curry leaves
1 tsp of sugar (optional)
salt to taste

Tempering:-
1 tsp ghee,
1 small pod of grated garlic
2/3 cup of chopped onions
.

Method:-

Mix the coriander powder, besan and salt in the curd. Add water and whisk the curds till the mixture is smooth without lumps.
Heat 1 tbl spn of oil in kadai/pan.
Add the ingredients for seasoning. Fry well.
Add the curd mixture and let it come to a boil. Let it simmer after 2 boils for 5 mins.
Fry the ingredients for the tempering in ghee and put it on top of the kadhi.

Pakodas for the kadhi:-

3 tbl spns of besan,
3 tbl spns of rice flour
onions sliced (very thin)[if making onion pakoras-or else optional]
chilli powder-1/4 tspn
1/4 tsp jeera powder
pinch of asafoetida/hing,
1 tsp of oil .
salt to taste

Mix all the ingredients to form a thick paste with water
Deep fry in hot oil till cooked and crispy.

Add it to the kadhi and eat. Serve Hot.