By: Swapna

Region: Andhra

Dish:Vegetarian - Breakfast/Tiffins/Snacks

Main Ingredient: Curds , Coconut , Gramflour

Servings: 5 servings

Time to Prepare: 30 minutes

Ingredients

2 cup beaten slightly sour curds
2 tbsp. gramflour
1 tbsp. dessicated grated coconut
1 tsp. garlic crushed
1 tbsp. coriander leaves finely chopped
1 tsp. ginger mashed
1/2 tsp. turmeric powder
For pakodis:
1/4 cup gramflour
1/2 tsp. green chillies finely chopped
1 tbsp. coriander leaves finely chopped
1 pinch sod bicarb
2-3 pinches turmeric powder
salt to taste
oil to deep fry

For seasoning:

2 tbsp. oil
1 red chilli broken
1/2 tsp.cumin seeds
1/2 tsp. mustard seeds
2 stalks curry leaves

Directions

For pakodis:

Mix all ingredients except oil.

Add enough water to make a thick batter.

Drop a few lumps at a time in hot oil.

Deep fry till golden.

For kadhi:


Grind garlic, ginger together, to a smooth paste.

Beat curds till smooth.

Add 2 cups water and gramflour.

Beat again till no lumps are left.

Strain through a sieve.

Add roasted coconut,ginger-garlic paste and salt.

Put to heat, stirring continuously, till boiling starts.

Once boiling, simmer on low for 5-7 minutes.

To proceed:


Heat oil in a small pan, add seeds, allow to splutter.

Add chilli and curry leaves, stir, and pour onto hot kadhi.

Add bhajiyas, stir and cook further for 2-3 minutes.

Garnish with finely chopped coriander leaves.

Serve hot with kushkha.

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