In a bowl, whisk 400 grams of curd with 2 tablespoons of gram flour (besan) until smooth. Add 1 liter of water and mix well. Set aside.
In a deep pan, heat 2 tablespoons of oil. Add 1 teaspoon of mustard seeds, 1 teaspoon of cumin seeds, and a pinch of asafoetida (hing). Let them splutter.
Add 1 finely chopped onion, 1 chopped green chili, and 10-12 curry leaves. Sauté until the onion turns golden brown.
Add the curd mixture to the pan and stir continuously to avoid curdling. Bring it to a boil.
Add 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, and salt to taste. Mix well and let it simmer for 15-20 minutes on low heat.
Meanwhile, prepare the pakoras. In a bowl, mix 1 cup of gram flour, 1 finely chopped onion, 1 chopped green chili, 1/2 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of carom seeds (ajwain), and salt to taste. Add water gradually to form a thick batter.
Heat oil in a frying pan for deep frying. Drop spoonfuls of the pakora batter into the hot oil and fry until golden brown. Remove and drain on paper towels.
Add the pakoras to the simmering kadhi and cook for another 5-7 minutes.
For the tempering, heat 1 tablespoon of ghee in a small pan. Add 1/2 teaspoon of cumin seeds, 1/4 teaspoon of red chili powder, and 1/4 teaspoon of garam masala. Pour this tempering over the kadhi and mix gently.
Garnish with chopped coriander leaves and serve hot with rice or roti.