Kadhi:

1. Add gram flour, yogurt, and water in a blender and blend until smooth.
2. Heat the oil in a large pot and then add the curry leaves, cumin seeds, and ginger-garlic paste. Mix well.
3. Add the turmeric powder, kashmiri lal mirch, and salt. Stir well.
4. Add 1/4 cup of water and cook for about 2 minutes.
5. Add the yogurt mixture and mix well.
6. Bring to a boil, cover, and cook on low heat for about 2 to 2.5 hours. Stir occasionally.

Pakoras:

1. Add the gram flour, salt, and baking soda in a medium pot and mix well.
2. Gradually add water. Stir well to form a smooth batter.
3. Add red chili powder, coriander seeds, green chili, and fresh coriander. Mix well.
4. Heat oil in a wok and fry pakoras until golden and crispy.
5. Add the fried pakoras to the kadhi. Cook over medium heat for about 8 minutes.

Tadka:

1. Add oil to a frying pan. Cook onions until translucent.
2. Add the garlic and cook for a few seconds.
3. Add whole red chilies and mix.
4. Add cumin seeds and curry leaves. Mix well.
5. Add the tadka to the kadhi pakora.