Kadhi Pakora

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1. 1Step 1: In a bowl, take 1.5 cups sour curd and whisk until smooth.
2. 2Step 2: Add 8 tablespoons gram flour, ½ teaspoon red chilli powder, ½ teaspoon turmeric powder, ½ teaspoon garam masala, and salt to the whisked curd.
3. 3Step 3: Stir to combine everything.
4. 4Step 4: Add 3 cups water and stir again.
5. 5Step 5: Mix thoroughly to make a smooth mixture without lumps. If lumps form, break them with a whisk, spatula, or fingers. Set the slurry aside.
6. 6Step 6: You can use a blender to make the mixture, but don’t overdo it, as it will turn into butter instead of a smooth blend.
7. 7Step 7: In a separate bowl, take 1 cup gram flour. Add ½ teaspoon carom seeds, ½ teaspoon red chilli powder, ½ teaspoon garam masala, and salt.
8. 8Step 8: Add 1 cup tightly packed thinly sliced onions.
9. 9Step 9: Mix well and set aside covered for 30 minutes.
10. 10Step 10: This resting lets the onions release their water, making the mixture very moist or just about moist depending on the onions’ water content.
11. 11Step 11: Then add water as needed to make a thick batter. The amount used here was ¼ cup water.
12. 12Step 12: Heat oil for deep frying in a pan or kadai until medium hot. Drop the pakora batter carefully into the oil with a spoon.
13. 13Step 13: When the pakora are partly cooked, turn them over and fry the other side.
14. 14Step 14: Fry until the pakora are crisp and golden.
15. 15Step 15: Remove fried pakora and place on paper towels to absorb excess oil. Fry in batches and set aside when done.
16. 16Step 16: In another pan or kadai, heat mustard oil. Use a large-bottomed pot so the kadhi does not spill while boiling.
17. 17Step 17: Add cumin seeds, fenugreek seeds, and a generous pinch of asafoetida. Let the cumin crackle and the fenugreek seeds change color. Fry on low heat to avoid burning the spices.
18. 18Step 18: Add the chopped onions and sauté for 3 minutes on low to medium-low heat.
19. 19Step 19: Add chopped ginger, chopped garlic, and chopped green chillies. Sauté for a minute.
20. 20Step 20: Add curry leaves and dry red chillies (broken and seeds removed). Sauté for a minute on low heat.
21. 21Step 21: Now add the curd slurry and stir well.
22. 22Step 22: Increase the heat to medium and bring the kadhi to a boil. Stir often so the bottom does not get browned. This will take about 14 to 16 minutes.
23. 23Step 23: After the kadhi comes to a boil, lower the heat and simmer for another 6 to 7 minutes, stirring occasionally. The kadhi will thicken.
24. 24Step 24: If the kadhi becomes too thick, add some hot water.
25. 25Step 25: Gently add the onion pakora to the kadhi and stir gently.
26. 26Step 26: Cover with a lid and let the pakora soak in the kadhi for 8 to 10 minutes.
27. 27Step 27: Finally, sprinkle some garam masala powder.
28. 28Step 28: Serve kadhi pakora with steamed rice or cumin rice, topped with a few teaspoonfuls of ghee. You can also have it with roti or paratha.