Kaju kadhi

For kadhi

• 3/4^th cup cashew nut paste
• 1 tsp green chilli paste
• 2 cups yoghurt
• 2 ½ cups water
• 1 tsp fennel powder or saunf powder
• Salt as per taste
• 2 tbsp oil

For tempering

• 1 tsp cumin seeds
• 4-5 cashew nuts
• 2 green chilli chopped
• 1 tbsp ginger cut into julienne
• ½ small onion – sliced
• 2 tbsp oil

For pakoris or dumpling

• 1 cup gram flour –besan
• ½ cup cashew nuts – cut into small pieces
• 1 medium onion - finely chopped
• 2-3 green chillies - finely chopped
• 1 inch piece ginger; grated
• 1 tsp carom seeds – ajwain
• A pinch of baking soda
• Salt as per taste
• Oil for frying

• Whisk yoghurt with water, salt and fennel powder.
• Heat oil in a deep sauce pan, put green chilli paste and fry a little, put cashew nut paste and fry for a minute.
• Mix in yoghurt mixture and stir it well and break any lumps if formed.
•  Bring to a boil and simmer on low heat for about 30-35 minutes or till it thickens, stirring occasionally.
• Mix all the ingredients for the pakoris except the oil and add a little water to make a thick batter.
• Heat the oil in a kadhai and drop spoonfuls of the batter into the hot oil.
• Deep fry till the pakoris are crisp and golden brown. Drain on absorbent paper.
• Mix the prepared pakoris in the kadhi.
• In a temper or tarka pan, heat oil and fry all the ingredients for tempering till it changes colour and leaves out a nice aroma. Pour over the  kadhi and simmer for one more minute.
• Serve hot.