Mix the gram flour, curds and 3 teacups of water. Beat.
Add the chilli-ginger paste, curry leaves, sugar and salt and put to boil.
Boil whilst stirring for a while.
Prepare the tempering by heating the ghee and frying the cumin and mustard seeds until they turn brown. Add the asafoetida and red chilli.
Add the tempering to the kadhi and boil for a few minutes.
Sprinkle coriander on top and serve hot.