Chop the onion and green chilli finely and add to it. Add the green coriander leaves after chopping. Add the salt and red chilli powder.
Adding water little by little make a thick paste-like batter.
Let it rest for 10 minutes.
Take oil for deep frying in a thick bottom pan. Heat on medium flame.
Lower the flame once hot. With a spoon, drop batter into the oil.
Deep fry both sides till golden brown in color. Remove in a steel sieve to drain off the excess oil.
Ready all pakodas and keep aside.
To make the Curd Mixture- In a deep bowl, take the Sour Curd.
Add salt, red chilli powder, haldi, Ginger-Garlic-green chilli paste, and Besan.
With a fork, give a whisk. Now add half the quantity of the water.
Blend with a hand blender only for a few seconds so that it becomes a homogeneous mixture.
Add the remaining water and again give a blitz for a few seconds. Keep aside till we ready the base.
To make the Base-Take 1 teaspoon oil in a thick bottom pan. Heat on low flame.
Add the mustard seeds, cumin seeds, hing, grated ginger, fresh curry leaves, whole red chillies and the sliced onion.
Saute until the onion turns translucent. Add the Curd-Besan mixture.
Now, stir it continuously till you get the desired consistency and thickness of the Kadhi.
If thick consistency is desired, cook for a longer time. To keep thinner consistency, cook for about 7 to 10 minutes.
Also, water can be added to adjust consistency as per preference. However, the Kadhi thickens quite a bit of time so watch it accordingly.
Add in the ready Pakodas and bring to a boil. Shut off the flame.
Cover with a lid and let stand till the pakodas soak in the flavors. Lastly, sprinkle the garam masala powder.
Serve hot with boiled rice.
The Kadhi thickness can be reduced at any point by adding boiling water to it