Beat curd and gram flour in a bowl with hand beater or blender. Add 3 cups water, turmeric powder and salt. Blend all ingredients using hand blender until smooth batter and without lumps.
Heat 1 1/2 tablespoon ghee in a deep pan on medium flame. Add mustard seeds and fenugreek seeds. When they begin to crackle add cumin seeds, bay leaves, curry leaves, asafoetida, crushed cloves and grated ginger; sauté for 20-30 seconds. Add slices onions green chilli and saute till they turn golden.
Then add the curd mixture. Stir very well.
Increase the flame to medium and bring the kadhi to a boil. Keep on stirring often. Time taken to cook the kadhi will be around 14 to 16 minutes. After the kadhi has come to a boil, then lower the flame and simmer the kadhi for more 6 to 7 minutes. The kadhi will thicken. If the kadhi becomes too thick, then add some water and boil again 4 to 5 minutes.
Meanwhile, Mix 1/2 cup gram flour, chopped onion, chopped green chilli, carom seeds, red chilli powder, turmeric powder and salt in a bowl.Add little water to make a thick batter.
Heat oil in a pan on medium flame. Take a spoonful of batter in between your fingers and carefully drop it in oil. Deep fry them until medium brown and crispy. Drain and transfer on a plate having kitchen paper towel so that extra oil is absorbed and keep aside. Fry the same process for the remaining batter.
Now add the onion pakoras in the kadhi. Stir gently.
let the onion pakoras be soaked in the kadhi for 4 to 5 minutes. Turn off the flame. Take out the curry in a bowl.
For tempering: Heat 1 tsp ghee, then add 1/4 tsp cumin, asafetida, then add 1/4 tsp red chilli powder and pour it over the kadhi. Kadhi is ready.
Serve hot kadhi with chappati and rice.
