Mix all the ingredients of Kadi gravy by stirring continuously to avoid any lumps. Keep aside.

Mix all the ingredients of Pakode with lukewarm water to make pakode for kadi. The consistency should thicker enough to make balls

Heat oil in kadai. Deep fry pakode making round or flat form you like.

Remove from the kadai and keep aside.

Now take a deep bottomed pan, put 2 tsp oil, heat and then add hing powder and mustard seeds and lal mirch. When they splutter add chopped garlic and curry leaves. Saute in low flame for 1 min.

Slower the flame, add buttermilk mixture and bring to boil stirring continuously. I let this boil for 20 mins in low flame after adding required amount of water. Then put the pakode and cook for 5 mins.