Since I was small, My Dad always tells mom that in his company canteen he gets amazing Kadhi Bhaji(Curry Pakoda). And there use to always an attempt from mom to get the same taste and even then dad would be more inclined towards his canteen bhaji. So as kids we normally had this item almost twice a week or so giving another reason that this type of curry wont give cough unlike butter milk. So when I thought of preparing this, I decided to use Green vegetable for pakodas for more nutrition value of the curry. And here I got amazing item in my favourite list.


Ingredients
3 Cup Palak Pakodas
6 Cup Butter Milk
A Pinch of Turmeric Powder
1/4 Spoon of Mustard
A Pinch of Asafoetida
3 Spoon Sugar
1 Spoon Ghee
Salt to taste

Method

• In the butter milk, mix sugar and salt to taste and keep aside.
• Heat the ghee in a small pan and let the mustard splutter in it.
• Add Asafoetida, turmeric powder and take off from the flame
• In the buttermilk add this ghee mixture and mix well.
• While serving, add the pakodas to the above curry and serve.

Notes
You can additionally add Curry leaves in the ghee to give it that flavour but I perferred not to so that I can relish palak and the curry taste rather than the curry taste only.

I love Suralichi Wadi, and always thought it would be very difficult to prepare this. But when I tried this I found it quite easy and quick.


Ingredients
1 cup Bason
1 spoon Maida
1 cup Coriander leaves
1/2 Coconut
1/2 spoon Ginger paste
2-3 Green Chillies
1 spoon Turmeric powder
1 spoon Mustard seeds
3/4 cup sour Butter milk
2 cup Water
Salt to taste
Oil

Method

• Grind ginger paste, chillies and salt to fine paste by adding very little water
• Mix the bason, maida, grinded paste, turmeric powder(only 1/2 spoon), butter milk, and water well
• Strain it through the strainer that is used for straining flours
• In a pan heat this mixture with constant stirring
• When this mixture thickens, cook for a while by putting a lid
• Take 3 dry plates and divide this mixture in three parts and spread it on 3 plates to form very thin layer
• In a small pan heat around 2-3 spoons of oil, add mustard seeds and let them sputter
• Add the remaining turmeric powder to it and keep aside
• Grate the coconut and chop the corriander leaves finely.
• On three plates sprinkle the oil with mustard and turmeric powder, spread the grated coconut and finely chopped corriander leaves
• Cut the mixture on each plate into 5 vertical strips
• Make a roll out of each strip and garnish with the remaining coconut, oil and corriander

Notes
Straining the mixture removes the coarse particles of chillies, ginger and gives you smooth batter.
My mom also suggested of cooking the mixture in a cooker(1 whistle) for easy cooking of the mixture. I am going to try it next time
One need to spread the mixture on the plate very quickly. The layer should be as thin as possible. It was my first time and i was not sure how thin it should be so i ended up using only 2 big plates instead of 3, but recomended is 3 :) and I am going to try it next time. But yes take it easy for the first time, you can spread it to your convinient thickness, but don't keep it too thick too :) so 1 plate is not at all acceptable.