LEFTOVER RICE PAKODAS IN KADHI

INGREDIENTS

for pakodis
leftover rice   1 bowl
besan    1/4 cup
salt to taste
chilli pdr  1 tsp or to taste
asafoetida   1/4 tsp
oil for frying

mash all together well, then make small balls, fry in hot oil till golden brown. drain & keep aside.

for kadhi
oil  1 tbsp
mustard seeds  1 tsp
cumin seeds  2 tsp
curry leaves 1 sprig finely chopped
asafoetida  1/4 tsp
onion  1 small finely chopped
ginger-garlic paste  1 tsp
green chillies 2-3 finely chopped or to taste
red chilli 1
fresh coriander leaves  1 tbsp
buttermilk   3 cups
besan   1 tbsp
turmeric pdr.  1/2 tsp

METHOD
heat oil, add mustard once it crackles cumin, then add curry leaves, asafoetida, saute for a minute
add onion, green chillies, red chilli, ginger-garlic paste, fry well, till onion is light brown
add turmeric pdr., add buttermilk, in which besan is well mixed, if too thick, add little water
keep stirring on low flame for it to cook, & thicken, add 1/2 tbsp coriander leaves.
once the mixture is thick, but not too thick, add the fried pakodas, let it simmer for 5 minutes, if the mixture is getting too thick, sprinkle some water, to get the correct consistency.
remove, serve hot with rice/ roti garnished with remaining coriander leaves.




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