Ingredients:
For Kadhi:
Plain curd or yogurt  2cups
Gram flour  3/4  cup
Water  4-5 cups
Curry leaves  5-6
Garlic chopped  4-5 cloves
Onion sliced  2medium
Green chillies chopped  2-3
Ginger chopped  1/2 inch piece
Salt  according to taste
Turmeric powder  1/2 tsp
Red chilli powder  1/2 tsp
Coriander powder  1tsp
Cumin seeds  3/4 tsp
Fenugreek seeds  1/4 tsp
Nigella seeds  1/4 tsp
Asofitida  a pinch
Dry whole red chillies  3
Chopped coriander leaves  1tbsp
Oil  2tbsp

For pakoras:
Gram flour  1cup
Chopped onion  2 large
Chopped green chillies  2-3
Chopped green coriander leaves  1/2tbsp
Cumin seeds 
1/2 tsp
Ajwain  1/2 tsp
Baking soda  1/4 tsp
Salt  to taste
Red chilli powder  1/2 tsp or to taste

Method:
Sift flour in a bowl and mix all the ingredients of pakora together. Add little water to make a thick batter.
Make small balls and deep fry in hot oil.Fry till brown and crisp. Remove and keep aside.

In a blender, blend together curd, water and gram flour. Heat oil in a pan add asofitida, cumin, fenugreek, kalonji.
Let them splutter. Add curry leaves, ginger and garlic. Saute till brown. Add chopped onion. Cook for 4-5 minutes.

Add turmeric powder,chilli powder and coriander powder.mix well. Add curd mixture and keep stirring.
When mixture comes to a boil, reduce the flame and simmer uncovered for 40-50 minutes or till it is thick and smooth.

Add pakoras, green chillies and coriander leaves. Remove and  keep aside.
In a small pan heat 1tbsp oil, put the whole red chillies and fry for a minute and pour this tadka over the kadhi and cover.

Serve hot with plain rice or salted jeera rice.