Heat a pan and add oil.

Once the oil is hot add mustard seeds.

Once the seeds pop add cumin seeds, asafetida, turmeric, chopped tomatoes and sprinkle salt to taste.

After a minute or two add red chili powder and cooked Khichdi.

Mix all the ingredients well.

On a low flame add chopped coriander leaves and curd.

Mix well and quickly to avoid coagulation of curd.

Let it cook for 1 minute.

Turn off the flame and the tangy Khichdi is ready to be served.