For Punjabi Kadhi:

In a large bowl take the curd and add turmeric powder, red chilli powder, besan and salt. Mix well till no lumps.

Add water and blend well.

In a large wok add the prepared curd mix and keep stirring it while the flame is on high till the time you see the curd mix starting to boil.

Keep the kadhi on medium flame and now let it cook for at least half an hour.

For The Pakodas:

In a large bowl add the besan with the red chilli powder hing soda and salt and mix well.

Add water and make a thick batter.

Let the pakoda mix rest for 10 minutes.

In a frying pan heat the oil.

Once the oil is hot lower the flame and take the pakoda batter and using a spoon or your hand drop bite size amount in the frying oil.

Fry till golden brown all over.

Remove it on a paper towel to remove the excess oil.

Now in a big bowl fill water and add pakoda in it. This will help in making them soft as well as take away any excess oil.

Keep in the water for 5-10 minutes. Then lightly press them removing any extra water and simply add it to the kadhi.

For Making the Tempering:

In a tadka pan add oil and once it's hot add the methi dana, once they start sizzling add the jeera.

Followed by the dried red chilli, curry leaves, hing and red chilli powder.

Now take this tempering and pour on top of the kadhi.

Serve hot with boiled rice.