For making pakodi:

1. Heat oil in a kadai. Meanwhile in a mixing bowl mix all the ingredients and sprinkle water little by little and make a smooth dough.
2. Drop this mixture little by little and fry until it turns golden brown.
3. Drain on an absorbent paper, and keep aside.

For making kadhi:

1. Mix curd/yogurt, gram flour, and turmeric powder, salt and 2 cups of water till smooth and lumps free.
2. Bring it to a boil.
3. Now heat oil in a pan, add red chillies, coriander seeds, fenugreek seeds, ginger, and fry for about 1 to 2 minutes.
4. Finally, add chilli powder and curry leaves, give a quick stir and keep aside.
5. Make sure you don`t burn the chili powder.
6. Pour the tempering over the kadhi, lower the flame and simmer for 10 to 12 minutes. Keep aside.

How to proceed:

1. Re-heat the kadhi and bring to a boil, lower the flame.
2. Drop the pakodis into the simmering kadhi and cook for a few minutes.
3. Serve hot.

Recipe courtesy: Pachanti