Assemble all ingredients to avoid last minute rush.

In a Mixing Bowl, add curd and smoothen it with the help of a Whisk. I recommend to use sour curd for tangy flavor.

Sieve gram flour / besan so that no lumps will be added.

Then, add sieved gram flour, turmeric powder and salt to the whisked curd. Mix everything well.

Now, add 3 cups water and mix well to a smooth slurry. There should be no lumps in the slurry. For making lump free slurry, I recommend to use a Stand Blender or Hand Blender and blend everything. Keep aside.

Wash & finely chop onion, ginger, garlic, coriander leaves, green chillies.

Remove the seeds from dry red chillies.

To make pakoras, in a Mixing Bowl add gram flour, carom seeds, red chili powder, garam masala powder, coriander powder, cumin seeds and salt. (You can sieve gram flour for pakoras as well)

Add chopped onions and water.

Mix everything well and set aside covered for 30 minutes.

Now, in a large Cooking Pot add kadhi slurry to high heat / flame and start boiling it. Kadhi slurry will splutter, so take large heavy bottomed Cooking Pot. Keep stirring Kadhi slurry time to time so that it will not stick to the bottom.

After the kadhi has come to a boil, then lower the heat and simmer for about 30 minutes. The kadhi will thicken. If the kadhi becomes too thick, then add some hot water.

While Kadhi is boiling on one side, you can make pakoras for it on the other side.

If the pakora batter is too thick after resting 30 minutes, then add little water say about ¼ cup and make it little thin.

To make pakoras, heat oil in a Kadai. When the oil becomes hot, drop the pakora batter with a spoon or you can use measuring cup size ¼ to drop pakora batter.

When the pakoras are partly cooked, then turn over and fry the other side.

Fry till the pakoras are crisp and golden.

Remove the fried pakora from Kadai and place them on a kitchen paper towel so that extra oil is absorbed. Fry the pakora in batches this way. When done set all of them aside.

When Kadhi is properly cooked, it’s time to make it’s tempering.

In another Pan or Kadai, heat ghee and add cumin seeds, fenugreek seeds and asafetida. Saute them on a low flame till cumin seeds crackled and fenugreek seeds changed their color.

Add chopped garlic, ginger and onions. Stir and sauté for 3 minutes on a low to medium heat.

Now add chopped green chillies. Stir and sauté for a minute.

Now add dry red chilies (halved or broken and seeds removed). Stir and sauté for a minute on a low flame.

Then add the Kadhi Slurry to the Pan or Kadai. Stir very well.

Bring it to boil and stir often so that it will not stick to the bottom. It will take about 15 minutes.

Now add the onion pakora to the Kadhi and stir gently.

Cover with a lid and let the onion pakora be soaked in it for about 10 minutes.

Lastly sprinkle some garam masala powder and chopped coriander leaves.

Serve Kadhi Pakora with steamed rice or cumin rice, topped with few teaspoonfuls of ghee. You could also have Kadhi Pakora with roti or paratha.