Kadhi With Corn Matar Pakoda

Ingredients

1 cup thin buttermilk

2-3 tsp besan(gram flour)

salt to taste

1/2 tsp sugar(optional)

for tempering:

2 tsp oil

2 green chillies

1 tsp cumin seeds

1/4 inch chopped ginger

curry leaves

1/4 tsp asafoetida

1/2 tsp turmeric powder

Chopped coriander leaves

For the Pakoda:

1/4 cup sweet corn kernels

1/4 cup green peas(matar)

3 tsp chopped fenugreek leaves

1 green chilli

1/2 tsp cumin powder

2 tbsp besan

salt to taste

Oi for deep frying

Procedure

• In a bowl mix besan and buttermilk and keep

• In a Kadai heat oil add all the ingredients of tempering and pour the besan buttermilk mixture

• Add 1/4 cup water, salt and sugar to taste and make it boil

• crush corn and matar with green chilli

• Transfer it to a bowl

• Add chopped methi leaves, besan, salt to taste, cumin powder with little water

• Heat oil and make small Pakodas and deep fry into golden brown colour

• While serving add the Pakodas to the kadhi and garnish with chopped coriander leaves.