HOW TO MAKE CURD MIXTURE FOR KADHI Whisk together yogurt and besan with a cup of water to get rid of lumps, if any. Heat oil in a kadai, once it is warm, add mustard seeds. When the seeds starts spluttering add fenugreek seeds, asafoetida and curry leaves. Saute for a few seconds and add chopped onion, green chilli and ginger. Saute till the ginger and onion turns golden brown. Add red chilli powder, turmeric and salt and add the yogurt-besan mixture into it quickly and mix well. If the curry is too thick than add more water as the kadi will thicken after cooking. Let it simmer till it begins to boil. Make sure the kadi is almost done, before adding the pakodas. Boiling too long after adding pakodas will cause them to break (especially if you managed to make them very soft). Also keep in mind that adding them too late will leave them dry. Add pakodas and bring to a boil, simmer for a few more minutes. Add kasturi methi and garnish with fresh coriander leaves. Serve hot with plane rice and roti.
