There are several regional variations of kadi. This one is with onion pakodis but you can substitute spinach for the onion. In the South, they use vegetables like choko or okra to make kadi.
FOR THE PAKODIS
150g onions, diced
3 tablespoons chick pea flour (besan)
1 teaspoon Kashmiri chilli powder
Pinch of baking powder
Salt to taste
Oil for deep frying
FOR THE KADI
750ml plain natural yoghurt
2 tablespoons chick pea flour (besan)
½ teaspoon turmeric powder
1 teaspoon sugar
½ teaspoon hot chilli powder
2 cloves garlic, finely chopped
2 green chillies, finely chopped
1cm piece of ginger, finely chopped
1 tablespoon oil
1 teaspoon black mustard seeds
1 teaspoon fennel seeds
Fresh coriander leaves for garnish
Salt to taste
Place the ingredients for the pakodis and 2 tablespoons water in a bowl and mix together. Heat enough oil in a saucepan or kadai and drop a small amount of the pakodis mixture to test before proceeding. Use a dessertspoon to scoop up and drop small balls of the onion mixture in to the oil, working in batches. Fry until crisp and golden brown.
Remove from pan and drain well on kitchen paper. You should get about 15 pakodis.
Whisk together the yoghurt, chick pea flour, turmeric, sugar, salt and chilli powder. If your mix is too thick, add 100-150ml water.
Heat oil in a saucepan. Add the mustard seeds and fry until they crackle. Add the fennel seeds, chillies, ginger and garlic. Fry for a further one minute. Stir in the yoghurt mixture and simmer on low heat for 15 minutes, stirring occasionally. Adjust seasoning as needed. Stir in the pakodis, garnish with coriander leaves. Serve with kichadi or steamed rice. (Serves 6)