PREPARATION

1. Take a mixing bowl, add 300 grams curd, 40 grams gram flour, 1 teaspoon salt, 1 teaspoon red chili, 1/2 teaspoon turmeric, 800 millilitres water and mix it well.
2. In another bowl, add 180 grams gram flour, 50 grams curd, 1/4 teaspoon carom seeds, 1/8 teaspoon asafoetida, 1/2 teaspoon salt, 1/2 teaspoon red chilli, 1/2 teaspoon baking soda, 1 teaspoon oil, 1 tablespoon coriander and 100 millilters water slowly .
3. Stir with a whisk to create a smooth batter without any lumps.
4. Now, In a wok add prepared kadhi mixture stir and cook it on medium-high heat.
5. Then, with a help of a spoon, add prepared kadhi pakora batter in the kadhi mixture simultaneously.
6. Cover the lid and let it cook on a medium heat for 10-15 minutes.
7. After a while, remove the lid and mix it well.
8. Remove the wok from heat.
9. To make the temper, take a pan and heat 2 tablespoon desi ghee, 1/4 teaspoon fenugreek seeds, stir once then add 5 dry red chili, 1/4 teaspoon asafoetida  mix it and cook for few seconds.
10. Then ,add 1 teaspoon ginger, 1 tablespoon coriander seeds, mix it with other ingredients then add 15 curry leaves and let them splutter .
11. Mix and remove from the heat and immediately pour this tempering mixture on the prepared kadhi.
12. Stir well and cook it for a while.
13. Serve hot with cooked rice.