Mix the yoghurt, gram flour, chili powder, and turmeric and cumin powder and add a large jug of water. Strain contents into a large bowl.

Add in the whole cumin, curry leaves, and cook over a high flame for 10 minutes. Reduce to a low flame until the mixture is as thick as needed. Add in the salt.

To make the pakodas, mix besan, onions, chili powder and salt into a bowl and add water to make a thick paste. Deep-fry mixture and keep adding to the kadhi.

Dish out into a large bowl and set aside.

For garnish, heat some oil in a frying pan until very hot

Add in the whole cumin, dry whole red chilies, garlic, and cumin powder and curry leaves. Fry until brown.