Kadi Pakodi or Sindhi Kadi

Ingredients :

• Besan - 1/4 kg
• Onion - 3 to 4 [ peeled and cut into thin lenth wise ]
• Green chillies - 4 [ finely chopped ]
• Sour curd - 2 cups
• Salt - as required
• Turmeric powder - 3/4 tsp
• Coriander leaves - little [ finely chopped ]
• Cooking soda - a pinch
• Red chilli powder - 1 tsp
• Roasted jeera powder - 1/2 tsp
• Asafoetida - 1/4 tsp
• Oil - enough for frying

Method:

For making pakodi :

First take one bowl. Add besan, cooking soda, 3/4 cut onion slices, [ keep little onion aside ], little chopped green chillies, salt, turmeric, red chilli powder. Then mix well, add little water and prepare batter. Mean time, keep oil in the kadai. When the oil becomes hot, make small small size pakodas and fry in hot oil, till it becomes crisp and golden in colour [ Keep aside ].

For making kadi :

Take one vessel, add sour curd, 3 table spoon of besan, turmeric, asafoetida,  little chilli powder, roast jeera powder and salt. Whisk well without forming lumps. Then keep the same kadai adding 2 table spoon of oil. When the oil becomes hot, add cumin seeds. When the cumin seeds changes its colour, add  remaining onion and green chilli. When the onion changes into brown colour, add curd mixer and stir continuously. If it becomes thick, add water to that. Allow to boil for 10 minutes. When kadi gets ready, add the pakodi to that. Garnish with chopped coriander leaves. It goes well with roti, and steamed rice.