1 cup yogurt (curd) 2 tablespoons besan (gram flour) 3 cups water 1/2 teaspoon turmeric powder Salt (to taste) For Pakora 1 cup besan (gram flour) 1 onion (finely chopped) 1–2 green chilies (chopped) 1/4 teaspoon red chili powder Salt (to taste) Water (as needed) Oil for frying For Tadka (Tempering) 1 teaspoon mustard seeds 1 teaspoon cumin seeds 2 dry red chilies 6–8 curry leaves 2 tablespoons oil Instructions 1. Make Pakoras In a bowl, mix besan, onion, green chilies, salt, and red chili powder. Add a little water to make a thick batter. Heat oil and deep fry small pakoras until golden brown. Keep them aside. 2. Make Kadhi In a bowl, whisk yogurt, besan, turmeric, salt, and water until smooth. Pour this mixture into a pan and cook on medium heat. Stir continuously until it starts boiling and becomes slightly thick. 3. Add Pakoras Add the fried pakoras to the kadhi and cook for 10 minutes on low heat. 4. Prepare Tadka Heat oil in a small pan. Add mustard seeds, cumin seeds, dry red chilies, and curry leaves. Pour this tadka over the kadhi.