Pakora: add all the ingredients listed above to a bowl. Pour in 1 tbsp of water and squeeze the onions and spices together with your fingers. You’re trying to get a thick batter consistency that coats the onions. Add more water if needed.
Once you get the right consistency, add the oil and toss again.
Place the onions on a baking tray and cook for 30 - 40 mins or until golden brown. Once cooked, cool for 10 mins, then break them up into uneven chunks.
Kadhi: Add yogurt, gram flour, chilli powder, turmeric powder, sugar and salt to a bowl and combine with 1 ¼ cups of water. Set aside.
Heat oil in a pan and add mustard seeds, cumin seeds, fenugreek seeds, dried chillies, asafoetida, and curry leaves. (Make sure not to burn the spices.)
Quickly add in the chopped onions. Sauté until they start to brown around the edges, about 4-5 mins. Add minced ginger and garlic and stir for a few seconds.
Pour in the spiced yogurt mixture into the pot. Stir frequently until it starts to thicken slightly, about 5-7 mins. Add more water if it gets too thick. You want the consistency of double cream.
Stir the pakora pieces and chopped coriander into the kadhi. Check for seasoning. Serve over hot rice.
Notes
I used homemade yogurt for this recipe. Depending on how thick or how watery your yogurt is, you might need to add more or less water respectively.