Kadhi Pakoda

Mix besan, onion, chilies, coriander, salt, turmeric, and a little water. Heat oil and drop small portions of batter. Fry until golden and crisp. Set aside.

Whisk curd + besan + water until smooth (no lumps). Add turmeric and salt.

Pour mixture into a pan and cook on medium heat. Stir continuously till it starts boiling (to avoid curdling). Simmer for 15–20 minutes until slightly thick.

Drop fried pakodas into kadhi and simmer 5–10 minutes.

Heat oil/ghee → add mustard seeds, cumin, red chilies, curry leaves, hing. Pour over kadhi.

Serve hot with steamed rice or roti.