Firstly, sieve the curd properly. In curd add 4 tbsp gram flour, 1/2 tbsp turmeric powder, 1/2 tbsp salt and 1 tbsp red chilli powder.

Mix everything well. There are no lumps of gram flour remaining in it. Add 1 glass of water to make it thin. Turn on the flame and let the kadhai heat. Add oil to the kadhai. Then add Asafoetida, cloves, coriander seeds, mustard seeds, cumin seeds, Fenugreek, and fennel seeds. Stir for a few seconds. Add chopped ginger, green chilli and curry leaves. Keep the flame on medium and saute them.

Add batter in kadhai. Whisk the batter before use. Keep stirring the mixture to prevent lumps. Add 1 glass of water to it. Mix it well. Add 1 tbsp kasuri methi powder and mix well.

Let it come to boil on high flame. Keep stirring it. Once kadhi starts boiling, reduce the flame to medium and cook it for 20-25 minutes. When the kadhi is cooked properly turn off the flame. Add salt to taste and add pakoda into the kadhi. Dip the pakoda into the kadhi.

Take a pan add 1 tbsp ghee. Let it heat add 1/2 tbsp cumin seeds, 1/2 tbsp mustard seeds, 2 dry red chilli and 1/2 tbsp kashmiri chilli powder. Tadka is ready now. Add into the kadhi and mix well.

Delicious Kadhi Badi is ready. Take it out in a serving bowl. Serve ho