Kadi Pakodi and Jeera Rice

Ingredients

• Onion - 5 Kg
• Besan - 5 Kg
• Ginger - 300 gms
• Jeera - 200 gms
• Dhaniya - 100 gms
• Methi - 50 gms
• Bedgi Mirchi - 25 gms
• Buttermilk - 15 L
• Basmati Rice - 7 Kg
• Palak - 4 Big
• Kothmbir - 1 Big
• Mirchi - 100 gms
• Hing, chilli powder, oil, salt 

Preparation

• Soak Rice in water for 1 hour and drain
• In another vessel, heat oil and add jeera. Then add soaked rice and saute.
• Add water and fill vessel till level of water is 1 inch above rice and cook
• For pakodi, mix onions, ginger, green chilli, palak, besan, mirchi powder, hing, dhaniya jeera powder and salt
• Then add buttermilk and mix to paste
• Fry
• For kadi, in a vessel, heat oil and add jeera, ginger, onions and saute
• Add dhaniya jeera powder, 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
• Then add pakoda to the kadi
• Finally add tadka by heating oil and adding rai, jeera, kadipatta and bedgi mirchi
• Add kothmbir and mix