For kadhi, whisk yogurt well and mix besan. Blend
thoroughly so as to ensure that there are no
lumps. Add turmeric powder, salt and three cups of
water. Heat two tablespoons of oil in a kadai. Add
fenugreek seeds, cumin seeds, black peppercorns
and red chillies. Stir-fry for half a minute. Add
onions and ginger and stir-fry for a minute. Add
yogurt mixture. Bring to a boil and simmer on low
heat for about fifteen minutes, stirring
occasionally. Add red chilli powder and fried
pakoras and continue to simmer for four to five
minutes. Serve hot with steamed rice.
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