Cookbook:Buttermilk Curry Soup (Kadi Pakora)

Pakora

 * 1 cup besan (chickpea flour)
 * Water
 * Salt
 * Turmeric powder
 * Vegetable oil

Curry

 * 2 glasses cultured buttermilk
 * 1 tbsp besan
 * Turmeric powder
 * 1 pinch of asafoetida
 * Salt
 * Black mustard seeds
 * 1 clove garlic, minced
 * ¼-inch piece of ginger root, peeled and minced
 * 4–5 kadi patta (curry leaves)
 * 1 small onion, finely chopped

Pakora

 * 1) Mix besan with water, salt, and turmeric powder until you get a thick batter.
 * 2) Heat oil in big pan.
 * 3) Drop dollops of batter in the pan using a round spoon so that pakoras are round and fluffy.
 * 4) Fry until the pakoras are golden, then remove them from the oil.

Curry

 * 1) Mix buttermilk, 1 tbsp besan, turmeric powder, asafoetida, and salt until smooth and lump-free.
 * 2) Heat a little oil in a pan. Add mustard seeds, garlic, ginger, curry leaves, and onion, then fry it until slightly reddish in color.
 * 3) Stir the buttermilk mixture, and mix it into the onions. Continue mixing it over medium heat until it starts bubbling.
 * 4) Add the pakoras, lower the heat, and keep for some time. Close the lid and switch off the flame.
 * 5) Serve hot with rice or roti.

Notes, tips, and variations

 * If you want to make it more spicy, put garam masala and chilli powder in both the pakora and the curry.