Rajasthani Kadhi - No garlic and No Onion recipe

My son wanted More / Mor Kulambu (Kuzhambu) for lunch. I have told him I will make it for him. Once I start collecting the ingredients I was missing grated coconut. I remember having similar dish at my friends place so I started looking for the recipe on the net. I also remembered recipe I have noted down from Sanjeev kapoor Dhal and kadhi book. I found the one from the Sanjeev kapoor book. I made this Rajasthani kadhi. He loved it. 
For Kadhi
Yogurt - 2 Cups ( I have used low fat yogurt)
Water - 3 cups (you night need more if you use full fat yogurt)
Gram flour (besan flour) - 1.5 tablespoon
Salt to taste
Turmeric powder - 1/2 teaspoon
Asafoetida - A pinch
Green chillies - 5-7 slit into two
Ginger  - 1 inch
Curry leaves - 10-12
Red chili powder - 1/4 teaspoon
Oil - 1 teaspoon
Cumin seeds - 1 teaspoon

For Pakore / Pakora

Gram flour (besan) - 1 cup
Soda - A pinch
Green chillies - 2 finely chopped
Red chilli powder - 1/2 teaspoon
Carom Seeds (Ajwain / omam) - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Coriander powder - 1/2 teaspoon 
Salt to taste
Oil for deep frying

For the Pakora mix all the ingredients under for pakore/ pakora except oil with 1/4 cup of water. Make sure the dough is just nice to be dropped using hand ( it should slightly watery or loose than chapatti dough). Heat the oil in the kada and When the oil is hot take one tablespoon of hot oil to the batter and mix well. Drop spoon full of batter into hot oil and fry till the pakora is brown in color. Fry in medium heat otherwise the outside will be brown but inside will not be cooked properly. Repeat the process for entire dough. Keep the pakoras aside.
Now it is time to prepare kadhi, Mix together yogurt, gram flour (besan), Turmeric powder and salt and wisk together well. Add water and mix well.
Heat the kada and add oil. When it is hot add cumin seeds and when it start to crackle add ginger, asafoetida, green chillies and fry for 30 sec. Add Curry leaves, yogurt mixture, Red chilli powder and bring it to boil. Cook it till it is thick. Add pakoras and mix well. 
Serve hot with rice