In a bowl, whisk the day-old curd thoroughly. Add gram flour, chilli powder, turmeric, and salt; continue whisking until smooth. Gradually mix in 1 litre of water to form a uniform curd mixture.

For the pakoras, combine besan, spinach, coriander, carom seeds, ginger, and green chillies in a separate bowl. Add 3 tbsp water and mix well to form a batter. Heat oil in a kadai and drop spoonfuls of the batter to form approximately 20 dumplings. Deep fry until they turn golden and crisp.

In a separate pan, heat ¼ cup ghee and add the methi (fenugreek) seeds. Sauté until they pop and sizzle, then add the prepared curd mixture. Bring it to a boil over medium heat.

Reduce the heat, cover the pan, and let the sauce simmer until it thins slightly. Gently add the fried pakoras and simmer further until the sauce thickens to your desired consistency.

For the baghar, heat a little ghee in a small pan and add cumin seeds, mustard seeds, whole red chillies, curry leaves, and ½ tsp chilli powder. Once the spices sizzle, pour this tempering over the kadi. Serve the kadi immediately with warm rice