PREPARATION

1. In a mixing bowl, add 60 grams gram flour, 300 grams curd, 1 1/4 teaspoons salt, 1/2 teaspoon red chili, 1 teaspoon turmeric, 100 milliliters water and mix it well to make a batter. Keep aside.
2. Heat 25 milliliters oil in a pan, add 1/4 teaspoon asafoetida and stir well.
3. Then, add 85 grams onions and fry till translucent.
4. Add 2 tablespoons green chili and mix it well.
5. Now, add 100 grams fenugreek leaves and mix it well.
6. Cook for 5 - 7 minutes on medium heat.
7. Remove it from heat and keep aside.
8. Heat 20 milliliters oil in a skillet, add 2 kashmiri dry red chili, 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, 1/4 teaspoon fenugreek seeds, 1 teaspoon mustard seeds and stir for 1 - 2 minutes.
9. Add 1 tablespoon ginger, 1 1/2 tablespoons garlic and stir well.
10. Then, add the prepared curd mixture, 1 litre water and mix it well.
11. Bring it to a boil.
12. Add 1 teaspoon salt and mix it well.
13. Cover it with lid and cook for about 15 minutes on medium heat.
14. Open the lid, add the fenugreek onion mixture in it and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Remove it from heat and keep aside.
17. Heat 25 milliliters oil in a pan, add 1 kashmiri dry red chili, 1 teaspoon mustard seeds and stir for 1 - 2 minutes.
18. Add 10 - 15 curry leaves and mix it well.
19. Add 3/4 teaspoon paprika and mix it well.
20. Pour the tempering over the kadhi.
21. Serve.