Mix all the kadhi ingredients’ and bring to boil, stirring all along. Let it simmer for at least 2 hours till you get a homogenous, slightly thick consistency. Keep stirring once in a while to ensure consistency.
Mix all the Pakora ingredients to form a thick batter. Take a spoon and pour the batter into the hot oil. Fry pakoras or fritters till they are golden brown and remove on a paper towel. Add them to the simmering kadhi, turning off the heat. Transfer the kadhi to a bowl.
Take a small pan for tempering. Heat oil and add the dry red chillies, add the mustard seeds, washed curry leaves and red chilli powder. Drizzle over the piping hot kadhi, garnish with coriander leaves and serve with steamed rice or roti.
Use store-bought buttermilk to make instant kadhi
Use spinach or onion or potatoes for different fritters.