Make the Pakoras: Whisk the kuttu flour, mashed potato (if using), rock salt, and pepper with a little water to form a thick batter.
Drop spoonfuls of batter into hot oil or ghee. Fry until golden brown and crispy. Set aside.
Prepare the Kadhi Mixture: In a blender, combine the kuttu flour, curd, and water. Blend until completely smooth with no lumps.
Simmer the Kadhi: In a pan, heat a little oil and crackle some cumin seeds and curry leaves.
Pour in the blended yogurt-kuttu mixture. Bring it to a boil while stirring continuously to prevent splitting.
Lower the heat, add the chopped ginger, black pepper, and salt. Let it simmer for 8 to 10 minutes until it thickens.
Drop in your fried pakoras and let them soak for a minute.
The Tempering (Tadka): Heat ghee in a small tadka pan.
Add cumin, mustard seeds, peanuts, red chilies, and curry leaves. Let the peanuts get toasted.
Turn off the heat and stir in a pinch of red chili powder. Immediately pour this sizzler over your hot kadhi.
Serve with Samak Rice
Serving: Pressure cook or boil pre-soaked Samak rice (barnyard millet) with water (ratio 1:2) and a touch of ghee and salt until fluffy.
Plate the rice using a small bowl for that aesthetic restaurant dome shape, and serve it alongside the steaming hot kadhi!
