Firstly, pour sour buttermilk in besan and make a thin consistency mixture. Make sure that there are no lumps in the mixture.
For making kadhi, here is using the same mustard oil that using pakoras.
Add cumin seeds (jeera), Garlic paste, ginger paste, chopped green chili, and Hing (asafoetida).
Mix it well. Add 1 tbsp of turmeric and coriander powder (Dhania powder) in the pan.
Mix it well for 2-3 minutes, then pour buttermilk mixture in tadka. Stir the mixture continuously until all the spices mix together and there are no lumps in it.
Then add Kasturi methi, ½ tbsp of red chili, 1 tbsp of turmeric powder, green chili, and salt(as per taste).
Mix it, leave it for 20-25 minutes until the color of kadhi turn yellow. When kadhi turns yellow then add fresh coriander leaves
Stir it and let it boil for 15-20 minutes.
After that lastly, add pakoras (fritters) in Kadhi. Leave the kadhi on a low-medium flame for 10 minutes.
Now Punjabi style Kadhi is ready to serve with rice.