Clean, chop and keep fenugreek leaves aside
In a wok, add a tbsn of oil and allow it to heat at medium flame
Add a pinch of asafoetida
Add cumin seeds and a tbspn red chilli powder and let cumin seeds splutter for a while
Add grated ginger, green chillies and sauté for a minute on medium heat
Add in the fenugreek leaves and mix well
Add a cup of water and bring it to boil
Cook covered till fenugreek leaves soften on Low heat
Meanwhile add curd in a bowl and beat it slightly
Add gram flour to it and mix well with some water till no lumps are seen
Our fenugreek leaves should be done by this time. Pour in the curd mix to it and increase the heat and mix well
Bring it boil and add a tbsn red chilli powder and mix
Keep stirring constantly as you pour a cup of water and bring it to boil
Add salt to taste and check for the thickness(depends on the consistency you prefer)
Once done take off heat and pour the kadhi in a bowl
For the tadka, heat a tbsp oil in a tadka pan
Add a tsn of cumin seeds and allow to splutter
Add chopped curry leaves and dry red chillies
Add chopped curry leaves and dry red chillies
Immediately add this tadka to our kadhi resting in the bowl
Enjoy this yummy kadhi at room temperature with rice, khichdi,puris,etc
