In a mixing bowl add curd and besan. Mix well until there are no lumps.

Add 1 cup of water. Set aside.

Heat oil in a kadai (prefer steel pan for making kadhi always).

Add mustard seeds, cumin seeds and let it splutter.

Also add crushed coriander seeds, fenugreek (methi) seeds.

Next, add finely chopped ginger, garlic, green chillies and coriander leaves.

Mix well and cook for a min.

Also, add chopped onions. Mix well and cook till onions turn translucent.

Next, add turmeric powder and salt. Mix well.

In a mixing bowl add curd and water. Stir well. Add this mix to the tempering.

Adjust consistency by adding 2 cups of water.

Keep stirring and cook on a low flame till it starts boiling. May take about 10 mins.

Lower the flame and let it simmer for approx. 30 mins. Keep stirring in between so that it doesn’t stick to the bottom of the pan.

Meanwhile prepare pakoras.

In a mixing bowl add besan (gram flour), finely chopped fresh methi (fenugreek) leaves, finely chopped coriander leaves, salt, turmeric powder, red chilli powder and curd.

Mix everything well. Adding water in small quantity make a thick batter. (checkout video for better understanding).

Add hot oil in the batter and mix well.

Check the temperature of oil by dropping batter in bubble size quantity, if it rises up, the oil is ready.

Using hands or spoon add pakoras (1 spoon batter at a time) to the oil.

Cook on a medium flame till golden brown. Keep stirring in between.

After kadhi is simmered for good 30 mins. Add pakoras and mix well.

Give a quick boil on a high flame and switch off the flame.

Heat ghee in a tempering kadai.

Add mustard seeds and let it splutter.

To flavour, add asafoetida, whole red chilli and curry leaves.

Switch off the flame and add red chilli powder.

Add the tempering to kadhi.

Garnish with coriander leaves (optional).

Serve hot with rice or roti.