In a large bowl, take 1.5 cups of sour curd and whisk it well until smooth. This step is crucial to ensure there are no lumps in the curd.

Add 8 tablespoons of gram flour, ½ teaspoon of red chilli powder, ½ teaspoon of turmeric powder, ½ teaspoon of garam masala, and 1 generous pinch of asafoetida to the whisked curd. Mix everything well until there are no lumps.

Add 3 cups of water to the curd mixture and stir well. Ensure the mixture is smooth and free of lumps. If there are lumps, break them with a wired whisk or a spatula.

Take 1 cup of gram flour in a bowl and add ½ teaspoon of red chilli powder, ½ teaspoon of garam masala, ½ teaspoon of carom seeds, and ⅔ to ¾ teaspoon of salt. Mix well.

Add 1 cup of thinly sliced onions to the gram flour mixture and mix well. Let it sit covered for 30 minutes to allow the onions to release their water content.

After 30 minutes, check the mixture. Depending on the water content in the onions, add ¼ cup of water as required to make a thick batter.

Heat oil in a deep frying pan or kadai over medium heat. When the oil is medium hot, carefully drop small portions of the onion batter into the oil using a spoon.

Fry the pakora in batches until they are partly cooked, then turn them over and fry the other side. Ensure they are crisp and golden brown.

Remove the fried pakora from the oil and place them on a kitchen paper towel to absorb excess oil. Repeat the process for the remaining batter.

In another pan or kadai, heat 2 tablespoons of mustard oil over low heat. Add 1 teaspoon of cumin seeds, 8 to 10 fenugreek seeds, and 1 generous pinch of asafoetida. Let the cumin seeds crackle and the fenugreek seeds change color.

Add ⅓ cup of chopped onions and sauté for 3 minutes over low to medium-low heat. Then add 1 tablespoon of chopped ginger, ¾ to 1 tablespoon of chopped garlic, and 2 chopped green chillies. Stir and sauté for a minute.

Add 8 to 10 curry leaves and 2 broken dry red chillies. Stir and sauté for a minute over low heat.

Add the prepared curd slurry to the pan and stir well. Increase the heat to medium and bring the kadhi to a boil, stirring often to prevent the bottom from browning.

Once the kadhi comes to a boil, reduce the heat and simmer for 6 to 7 minutes, or until it thickens. If it becomes too thick, add some hot water.

Add the fried onion pakora to the kadhi and stir gently. Cover with a lid and let the pakora soak in the kadhi for 8 to 10 minutes.

Sprinkle some garam masala powder on top and serve Kadhi Pakora with steamed rice or cumin rice, topped with a few teaspoons of ghee. You can also have it with roti or paratha.