To prepare the kadhi, first combine all the spices and chickpea flour in a large bowl. Add the yogurt and mix well until smooth with no lumps. Add water to make a smooth paste and set aside.

For the fritters (pakoras), mix chickpea flour and salt in a bowl. Add a little water to make a smooth batter. Shape into small balls and deep fry in hot oil until golden and crispy. Remove the fritters and place them on kitchen paper to absorb excess oil.

Heat oil in a large pan and add the fenugreek seeds. Add the chickpea flour and buttermilk mixture, stirring well. Keep stirring until the mixture comes to a boil. Add water if needed. Add the fried fritters and cook for 25 to 30 minutes. For tempering, heat 1 tablespoon oil and add the dried red chilies. Pour the tempering over the kadhi. The kadhi is ready!

To make the rice, bring water to a boil in a large pot. Add the rice and cook on medium heat until tender. Drain the rice in a strainer to remove excess water. Your rice is ready.

Serve the hot kadhi with rice.