Kadhi (Not Curry)

Step 1: Prepare the Kadhi Base Mixture

In a bowl, combine 1 cup of yogurt and 0.5 cup of gram flour. Add 2 cups of water, 1 tsp of turmeric powder, and 1 tsp of red chili powder. Whisk the mixture until smooth and lump-free. Set aside.

Step 2: Prepare the Pakora Batter

In a separate bowl, combine the sliced red onions, torn spinach, 0.25 cup chopped coriander, 1 tsp carom seeds, 1 tbsp chopped ginger, 1-2 chopped green chilies, and 5-6 chopped fresh curry leaves. Add 0.5 cup of gram flour and mix well. Add another 0.5 cup of gram flour and mix. Gradually add water, bit by bit, mixing until the ingredients are nicely coated and the mixture is sticky. Add a tiny pinch of baking soda and salt to taste. Add a final 0.5 cup of gram flour and mix thoroughly until a sticky batter forms.

Step 3: Fry the Pakoras

Heat oil for deep frying in a pan. Once hot, drop spoonfuls of the pakora batter into the oil. Fry until golden brown and crispy, turning occasionally to ensure even cooking. Remove the fried pakoras and place them on a plate.

Step 4: Prepare the Kadhi Tadka (Tempering)

In a large pot, heat 2 tbsp of oil or ghee. Add 0.25 tsp asafoetida, 1 tsp mustard seeds, 1 tsp fenugreek seeds, and 1 tsp coriander seeds. Once the seeds start to splutter, add 3-4 dried red chilies and 5-6 fresh curry leaves. Stir for about 30 seconds until fragrant. Add the sliced red onions and cook until they soften, without browning them.

Step 5: Cook the Kadhi

Pour the prepared Kadhi base mixture into the pot with the tempering. Stir continuously to prevent lumps from forming. Add salt to taste. Bring the mixture to a gentle simmer and let it cook on very low heat, stirring occasionally, until it thickens to your desired consistency. This can take about 15-20 minutes.

Step 6: Prepare the Final Tempering (Tarka) for Garnish

In a small pan, heat 2 tbsp of ghee. Add 3-4 dried red chilies (Guntur chilies), 1 tsp Kashmiri red chili powder, 1 tsp cumin seeds, and a bit of asafoetida. Cook until the spices are fragrant, about 30 seconds. Stir in 1 tbsp of dried fenugreek leaves (Kasuri Methi).

Step 7: Assemble and Serve

Pour about half of the prepared final tempering into the simmering Kadhi and stir it in. Transfer the Kadhi to a serving dish. Garnish with fresh coriander, sliced red onions, sliced green chilies, and edible flowers. Add the fried pakoras to the Kadhi. Pour the remaining tempering over the top for an extra burst of flavor and visual appeal. Serve hot.

• Ensure your yogurt is sour for the best Kadhi flavor.

• When making pakora batter, add water gradually until it reaches a sticky consistency, as there's no fixed measurement.

• For the Kadhi base, only soften the onions; do not brown them.

• Experiment with different vegetables in your pakoras, as they are a versatile 'canvas' for flavors.