Yoghurt (dahi) 700grms
Red chilli pwdr 1/2Tspn
Green chilies 9-10
Turmeric Powder 1/2Tspn
Coriander Powder 1/2Tspn
Cumin Powder 1/2Tspn
Coriander leaves 1/2 Bunch
Curry leaves 10
Lemon : juice of half a lemon
Onion 1 medium sliced finely
Salt to taste
FOR THE BHAJIAS
1cup besan mixed with 1/2 Tspn red chilli pwdr,Turmeric pwdr,salt and 1/2tspn ginger-garlic paste and water.,see that the consistency of this paste is medium thick as u need to deep fry them.
FOR THE BAGAAR Zeera(cumin seeds) 1Tspn
Rai (mustard seeds)1/2Tspn
Curry leaves few
Dried Red chillies 5
Put the dahi in a juicer grinder along with salt,red chilli pwdr,turmeric pwdr,coriander pwdr,cumin pwdr,besan,green chillies and coriander leaves and grind it properly.(you can also use a handblender)
Later transfer the dahi into a vessel add in some curry leaves and a sliced onion also add double amount of water (measure the dahi u r using,the amount of water used should be double) then cook this on a low flame for 25-30mins.
Keep it aside.
Deep fry the bhajias to golden brown and add them into the dahi.
Lastly heat some oil in a pan and add zeera,rai,curry leaves and dried red chilles till it splutters.this makes ur bagaar.
Transfer this to the dahi kadi and add the nimbu juice.
Alu-Methi-Gosh curry,Palak-gosh curry,Boiled rice,Rotis.