Gujarat Kadhi Yogurt Soup Sweet Sour Pakoda Winter Version

Method

1. 1

   Make pakoda: combine besan, sliced onion and salt.

2. 2

   Add water to make a thin batter. Deep fry small portions on medium until golden. Drain.

3. 3

   Whisk yogurt with besan, jaggery, turmeric and 3 cups water until completely smooth.

4. 4

   Pour into a pot. Bring to a boil stirring constantly.

5. 5

   Reduce to medium-low. Simmer uncovered 20 to 22 minutes stirring every 5 minutes until completely smooth and the raw besan taste is gone. Add salt.

6. 6

   For tempering: heat 2 tbsp ghee. Add mustard and fenugreek seeds — sizzle.

7. 7

   Add asafoetida, curry leaves, dried red chillies, cloves, cinnamon and black peppercorns. Pour over the kadhi.

8. 8

   Add pakoda to the hot kadhi. Serve with rice.