Yogurt Dahi Kadi - yogurt

Method

• First grind the yogurt, 2 table spoons chickpea, 2 table spoons coriander leaves, half tea spoon cumin seeds salt 1 green chilly (if you want spicy use 2 chillies), 1 tea spoon turmeric powder and 3 cloves of garlic.
• Add a little water to it.
• It looks like a smoothie.
• Take a large skillet.
• Add oil and once hot add half an onion cut into fine slices to it.
• As the onions become transparent add 1 stock of curry leaves to it with the stock.
• Add the complete mixture from the grinder, you will need to add more water and salt as per taste as this will thicken up.
• Stir in short breaks.
• This is called the "Kadi".
• Taste n check if the consistency and the salt is ok. Close the flame once done.
• In a bowl take the remaining onion, add the remaining chickpea flour, baking powder, chopped coriander leaves, salt as per taste, remaining turmeric powder and very little water to make a thick batter.
• Mix well.
• Take enough oil for deep frying in a deep pan or skillet.
• Once the oil is hot, with a tea spoon leave scoops of this onion batter in the oil.
• Once these are golden brown remove them and keep aside.
• These are called bhajia.
• You can eat this bhajia with any chutney or with ketchup.
• Now put these bhajia's in the kadi.
• You need to season the kadi.
• Take 1 table spoon of olive oil in a small fry pan, once it's hot put the curry leaves, the remaining garlic cut into 4 parts of each cloves, cumin seeds, mustard seeds.
• Add all these ingredients together to the hot oil with the flames on low.
• Once it starts to sizzle add the asafoetida to it and close the flame and add this hot sizzling seasoning to the kadi and put the lid over the kadi.
• This is called a "Baghar"