punjab di kadhi

I luv this punjabi style pakodi ki kadhi very much and infact this is my first post on kadhi,was just wondering i like kadhis more than dal on my daily basis cooking and still have not posted single recipe ,was thinking it is so common in my kitchen as twice a week atleast i make different type of kadhis so never thought of posting it, but offlate i came across so many kadhi recipes in blogosphere that i had to post one too in my blog ;) ,this pakode ki kadhi is actually a thick punjabi kadhi but in my style as this is what i prefer and make always,actually i had invited few of my friends on dinner last weekend and had made proper punjabi menu as makki ki roti de sarson ka saag,pakode ki kadhi and plain rice,aaloo gobi etc.but since im going on a short break i wont have time to post these recipes  so now im just sharing my punjabi kadhi and rest will share after my short break to INDIA.Sending this to pari for hosting this mth's flavours of punjab event ,started by nayna

Approx for 6-8 ppl

ingredients for kadhi :

2 cups thick curd

5-6 tbsp besan/gram flour

salt to taste

6-7 cups of water

for tempering :

2 tbsp ghee/oil

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp fenugreek seeds

1 tsp grated ginger

1/2 tsp hing/asafoetida pwd

1/2 tsp turmeric pwd

1 tsp red chilli pwd

1-2 chopped green chillies

5-6 broken curry leaves

1 small onion finely sliced

for pakodi :

1 cup besan/gram flour

1/2 cup water or little more to make a thick paste/batter

2 tbsp chopped onions

1/4 tsp carom seeds

1-2 green chillies chopped

1/4 tsp soda bi-carb

1/4 tsp red chilli pwd

2 tbsp chopped corriander leaves

salt to taste 

oil to deep fry

method :

Beat curd,add gram flour and beat well till all the lumps are gone,if not then strain the curd and gram flour mixture with steel strainer,add salt and water and mix well.Heat ghee,clutter mustard seeds,cumin seeds,add hing ,curry leaves,green chillies,fenugreek seeds,ginger and onions.Fry onions till transparent,add chilli pwd and turmeric pwd and the curd -gram flour mixture,stir continuosly without any breaks till one boil,lower the flame and simmer till half an hour stirring at intervals.

For pakodi,mix gram flour/besan,water and beat well till lumps are gone,add rest of ingredients except oil and mix well.Heat oil and deep fry about 1 tsp of batter into it,fry till evenly brown and strain on paper towel.Immerse these pakodis into kadhi and simmer the kadhi for few mins,garnish with corriander leaves and serve immediately with rice/rotis.