Yogurt Kadhi with Crispy Pakoda

1. Beat yogurt and 1/4 cup gram flour in a bowl with a hand beater or blender.

2. Add 1.5 cups water, turmeric powder, and salt. Blend all ingredients using a hand blender until smooth batter. Ensure there are no lumps.

3. Heat 1 tablespoon oil in a medium-sized deep pan over medium flame. Add mustard seeds and curry leaves. When they begin to crackle, add cumin seeds and grated ginger; sauté for 20-30 seconds.

4. Add the prepared yogurt-flour batter and mix well.

5. Cook on medium flame until the raw smell of gram flour goes away or for approximately 8-10 minutes. Stir occasionally to prevent sticking. If the mixture becomes very thick, add 1/2 cup more water and cook for 3-4 more minutes. It should have a pouring consistency.

6. Meanwhile, heat 1 tablespoon oil in a small tempering pan on low flame. When the oil is medium hot, remove the tempering pan from flame and add dry red chilli and red chilli powder. Immediately pour it over the prepared kadhi.

7. Add deep fried pakoras, mix well, and cook for 3-4 minutes. Turn off the flame and garnish with coriander leaves.

Making pakoda

1. Mix 1/2 cup gram flour, chopped onion, chopped green chilli, baking soda, and salt in a bowl.

2. Add water (approximately 1/3 cup + 1 tablespoon) in small quantities and make a very thick batter.

3. Heat oil in a small frying pan on medium flame. Take a spoonful of batter and carefully drop it in oil. Drop 5-6 pakoras in a single batch. Deep fry until medium brown and crispy. Drain and transfer to a plate with a kitchen paper napkin.