Savor the distinct sour and savory flavor of Kadhi Pakora.

 The Kadhi Base: The sauce, or Kadhi, is the soul of the dish. It is made by whisking together sour yogurt or buttermilk with gram flour (besan), which is then slowly simmered over low heat for a long time. This process is essential to eliminate the raw taste of the flour and develop the sauce's characteristic tangy flavor and smooth, velvety texture.

 The Pakoras (Fritters): The Kadhi is filled with soft, spongey Pakoras (vegetable fritters, usually made from a besan batter with chopped onions and spices). These fritters are deep-fried separately and added to the Kadhi near the end, where they soak up the sour gravy.

 Tempered Spices (Tadka): The dish is finished with a crucial, final step called Tadka (tempering). Hot ghee or oil is poured over the dish, carrying spices like mustard seeds, curry leaves, dried red chilies, and asafoetida (hing). This adds a burst of intense aroma and flavor.