Punjabi Kadi Pakodi/Pakoda Mor Kuzhambu

Ingredients for Pakaodi/Pakoda
Besan/Kadalai mavu-1/2cup
Onion-1
Green chilly-1
Boiled and chopped potato(small)-1
Chilly powder-1/2teaspoon
Crushed coriander seeds-1teaspoon
Chopped cilantro-2tablespoons
Salt
Oil - to deep fry
For the Kadi/Mor kuzhambu
Thick sour curd-1/2 cup to 3/4cup
Besan/Kadalai mavu-11/2tablespoons
Chilly powder-11/2teaspoon
Coriander powder-11/2teaspoon
Garam masala-1/2teaspoon
Turmeric powder-1/4teaspoon
Sugar-1teaspoon
CIlantro - to garnish
Salt
To temper
Methi seeds- 7
Mustard seeds-1/2teaspoon
Red chilly-1
Few curry leaves
Oil
Final tempering(optional)
Ghee-1teaspoon
Chilly powder-1/4teaspoon
Cumin seeds-1/2teaspoon

Method
1.Combine the besan/Kadalai mavu, chopped onion, g.chilly, chopped cilantro, crushed coriander seeds, chilly powder, salt in a bowl. Add water little by little and make it as a thick batter as we do for pakodas.
2.Heat enough oil to deep fry. Drop a spoon full of batter into the oil carefully and fry the pakodi's until they turn nice golden color.
3.Drain them in a paper towel and keep it aside.

4.In a separate bowl take besan, chilly-coriander-garam masala-turmeric powders, sugar and salt. Add little water  and make it as a paste.
5.Mean while blend the thick curd with a cup of water [I whipped the curd and water in a mixie jar, which made the work faster and easier].  Add the beaten curd to the besan paste and mix it without lumps with the help of a whisk.
6.Heat some oil  in a pan, and add the mustard seeds, let them pop-up. Now add in the methi, red chilly and curry leaves. Let them splutter.

7.Add the curd and bring the content to a nice rolling boil.
8.Reduce the heat to low and add the deep fried pakodi's, let it simmer for 3-4 minutes.
9.Garnish with chopped cilantro and put off the flame.

10.Heat little ghee in a small tempering pan, make the tempering with cumin seeds, curry leaves and chilly powder. Pour it over the kadi pakodi just before serving.

Delicious kadi pakodi is ready to serve. It goes well with roti and pulkha. Tastes grate with steaming hot rice too!