Step 1: Prepare the Kadhi Base Mixture

In a bowl, combine 2 cups of yogurt, 1/2 cup of gram flour, and 1.5-2 cups of water. Whisk until smooth, ensuring no lumps remain. Add 1/2 tsp of turmeric powder and 1/2 tsp of red chili powder, then whisk again until well combined. This will be the base for your Kadhi.

Step 2: Prepare the Pakora Batter

In a separate bowl, add 1 large sliced red onion. Tear and add 1 cup of spinach. Add 2 tbsp of chopped coriander, 1/2 tsp of carom seeds, 1 tbsp of chopped ginger, 1 tbsp of chopped green chilies, and 1 tbsp of chopped fresh curry leaves. Mix these ingredients together. Add 1 cup of gram flour and 1/4 tsp of baking soda. Gradually add 1/4-1/2 cup of water, bit by bit, mixing until the mixture is sticky and all ingredients are nicely coated and can hold together.

Step 3: Fry the Pakoras

Heat 2-3 cups of oil in a deep pan for frying. Once the oil is hot, drop spoonfuls of the pakora batter into the oil. Fry the pakoras, turning them occasionally, for 2-3 minutes per side or until they are golden brown and crispy. Remove the fried pakoras and set them aside on a plate.

Step 4: Prepare the Kadhi Tempering

In a pot, heat 2 tbsp of oil. Add 1/4 tsp of asafoetida (hing), 1 tsp of mustard seeds, 1/2 tsp of fenugreek seeds, and 1 tsp of coriander seeds. Sauté for about 30 seconds until fragrant. Add 2-3 whole dried red chilies and 5-6 fresh curry leaves, cooking for another 15-20 seconds. Add 1 medium sliced red onion and sauté until it becomes translucent, about 2-3 minutes. Finally, add 1 tbsp of chopped ginger and 1 tbsp of chopped garlic, sautéing for 1-2 minutes until their raw smell disappears.

Step 5: Cook the Kadhi

Slowly pour the prepared Kadhi base mixture (yogurt and gram flour) into the pot with the tempering, stirring continuously to prevent the yogurt from curdling. Add 1 tsp of salt. Bring the mixture to a gentle boil, then reduce the heat to very low. Let the Kadhi simmer for 10-15 minutes, stirring occasionally, until it thickens to a creamy consistency.

Step 6: Prepare the Final Tadka

In a small pan, heat 2 tbsp of ghee. Add 3-4 round red chilies (Guntur chilies), 1 tsp of Kashmiri red chili powder, 1 tsp of cumin seeds, and 1/4 tsp of asafoetida (hing). Sauté for about 1 minute until the spices are fragrant and the chilies darken slightly. Stir in 1 tsp of fenugreek leaves (kasuri methi).

Step 7: Combine and Garnish

Pour the hot final tadka over the simmering Kadhi and stir it in. Transfer the Kadhi to a serving dish. Add the fried pakoras to the Kadhi. Garnish with fresh chopped coriander, sliced red onions, and fresh sliced red chilies. Drizzle any remaining red chili tempering over the top for extra flavor and presentation.

• Use sour yogurt for the best authentic Kadhi flavor.

• Add water to the pakora batter gradually until it reaches a sticky consistency that can hold its shape when dropped into oil.

• Simmer the Kadhi on very low heat, stirring occasionally, until it thickens to your desired consistency. This allows the flavors to develop fully.