To prepare onion pakoras for the kadhi recipe, take a bowl and mix 100 grams of gram flour, carom seeds, red chili powder, garam masala powder, and salt as per your taste. Mix all these ingredients well and make a batter. Next, peel and slice the onions and add them to the gram flour mixture. Mix the ingredients together and keep them aside for about 30 minutes.

Take a deep frying pan and heat oil in it over medium flame. Take the batter in a tablespoon and add it to the pan. Fry the pakoras until they turn crispy and brown. Remove from flame, and place over tissue paper to remove excess oil. Your pakoras are ready. Keep them aside for later use.

To prepare the curd mixture, take curd and whisk properly until it gets smooth. The curd should be sour in taste. If not, it can tone down the flavor of the dish. Add the remaining gram flour, red chili powder, garam masala powder, turmeric powder, and salt as per taste. Whisk all the ingredients properly. Add 3-4 cups of water and stir to dissolve all the lumps.

To prepare the Punjabi kadhi recipe, take a large pan or pressure cooker and add 2 tbsp of mustard oil to it. Add cumin seeds and fenugreek seeds and saute well for a minute. Add a pinch of asafoetida and allow the seeds to splutter. Chop the onions, ginger, angarlic in a bowl. Add the chopped onions to the pan and saute for a while. Then, add chopped ginger, garlic, and green chilies to the pan. Finally, add curry leaves and dry red chilies and stir properly for a while. Saute for a few seconds

When the tempering is ready, add a curd-gram flour mixture into the pan. Stir the ingredients properly and let the kadhi boil for about 15 minutes. Reduce the flame and let it simmer until it turns thick. Now, add the onion pakoras into the kadhi and mix properly. Cover with a lid and let the pakoras soak properly into the kadhi. Sprinkle some garam masala powder and garnish with chopped coriander leaves before serving.