For the pakodas
Combine all the ingredients along with approx. cup of water in a deep bowl and mix well to make a thick batter.
Heat the oil in a deep non-stick pan and drop spoonfuls of the batter into the hot oil and deep-fry a few at a time till they turn golden brown in colour from all the sides.
When fried drain them out on an absorbent paper
For the kadhi
Combine the curds, besan, turmeric powder, salt and 2 cups of water in a deep bowl and whisk well using a whisk. Keep aside.
Heat the oil in a deep non-stick pan, add the cumin seeds, cloves, cinnamon, fenugreek seeds, coriander seeds, curry leaves and kashmiri dry red chillies and saut on a medium flame for a few seconds.
Now on high flame, add the curds-besan mixture, ginger paste, chilli powder and a little salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuouly till the mixture comes to boil. Let it boil for 4-5 minutes then lower the flame and let it cook fr another 15 minutes or till the rawness of besan is gone.
Give tadka of mustard & red chilli whole just before serving. Garnish with green coriander
Serve hot with rice
