Kadi Pakodi + Rice

Ingredients

• Onion - 5 Kg
• Besan - 2 (Pakodi) + 1 (Kadi) Kg
• Ginger - 300 gms
• Jeera - 200 gms
• Dhaniya - 100 gms
• Methi - 50 gms
• Bedgi Mirchi - 25 gms
• Buttermilk - 30 L
• Basmati Rice - 8 Kg
• Methi leaves - 4 Big
• Kothmbir - 2 Big
• Mirchi - 100 gms
• Hing, chilli powder, oil, salt 

Preparation

• Soak Rice in water for 1 hour and drain
• Fill another vessel with lots of water, add rice and cook
• For pakodi, mix onions, ginger, green chilli, methi leaves, besan, mirchi powder, hing and salt
• Add little water and mix to paste
• Fry
• For kadi, in a vessel, heat oil and add jeera, rai, methi dana,  ginger, onions and saute
• Add salt, little chilli powder and saute
• Mix buttermilk and besan such that there are no besan lumps and the mixture is watery. Add this mixture to above vessel and mix
• Keep stirring on low flame for at least 1 hour. Add water accordingly. If kadi is not khatta, then add aamchur powder and mix
• Then add pakoda to the kadi
• Finally add tadka by heating oil and adding rai, jeera, kadipatta and bedgi mirchi
• Add kothmbir and mix