In the bowl with buttermilk add gram flour and whisk well with a hand or electric whisker.

Transfer the content of the bowl in to a medium size steel vessel.

Place the vessel on the burner and cook on full flame until it comes to a boil. Stir continuously.

Lower the flame.

Add salt to taste, sugar and mix well.

Let it boil on a low flame.

Let’s prepare the tempering.

Place a small pan on the burner and add ghee. Now add dried red chili, cumin seeds, and fenugreek seeds. Roast for 15-20 seconds.

Now add cloves and cinnamon stick, chopped green chilies, ginger paste and asafetida. Sauté for half a minute.

Finally add curry leaves and mix everything well.

Our tempering is ready; now add a cup of Kadhi that we prepared earlier.

Now switch of the flame and transfer the pan content to the steel vessel and stir well.

Cook and stir on full flame.

Lower the flame and let it boil for a minute.

Switch off the flame; cover it with a lid to let the flavors set in.

After some time transfer the Kadhi to a serving bowl and get ready to taste it!