Kadhi is one among those delicacies which is made in different styles in different Indian states. Many people keep their kadhi simple with flavour of curd dominating.Here I am giving two different styles of tadka which will give entirely different taste to it.
Take two tbsp gram flour and keep it aside. Take remaining flour into a bowl& mix water to it slowly with one hand & keep stirring with other to avoid formation of lumps . Only that much water is added that is sufficient to make a thick mix.
Now use your hands and thoroughly mix the paste till it becomes light. To test that your batter is ready put a drop of batter in a bowl of water , if it floats it is ready & if it settles down it needs more mixing.
Heat oil for deep frying in a wok . Add salt , cumin powder and a pinch of asafetida in the mix . Put this mix in oil in small potions to get nice balls. Fry balls and keep them on kitchen towel.
Ground ginger , garlic. and chili into thin paste. Mix this paste, the flour which we kept aside earlier, salt & turmeric into curd or buttermilk and dip these balls into it. Keep it for half an hour .
Now in a deep pan put 1 tbsp mustard oil and heat. Add all the ingredients of tadka one. And pour the ball- curd mix into it. Add some water to it if it is thick. Cook on a high flame for two min by slowly stirring it. Reduce flame and cook for 5min.
This is an optional step. Heat pure ghee add red chili powder to it & put it immediately over cooked kadhi. This needs to be carefully done because chili burns quickly. Relish it with steamed rice.
To Make it With Tadka 2
Boil curd-ball mix in a pan for 5-6 min . Add water to get desired consistency. Heat pure ghee in a tadka pan add all the ingredients of tadka 2 and pour it into boiling kadhi. Switch off the gas. Serve hot with rice
Notes
If you want you can add onions potato, chili, ginger and green coriander into gram flour mix to make pakodas for kadhi.
There should not be any lumps formed while making it.