Combine curd, besan, green chillies and ginger in a bowl. Mix well until there are no lumps in the mixture. Set aside.
Add oil in a kadai on a medium flame. Once hot, add mustard seeds and allow them to splutter. Add hing, fenugreek seeds, dry red chilli and curry leaves and fry for about a minute.
Turn the flame to low and add the curd mixture. Bring to a boil while whisking continuously. This prevents the mixture from splitting or curdling.
Once the curd mixture has come to a boil, reduce the flame. Add 1.5 cups of water and mix. Adjust the consistency by adding more water if necessary. Simmer on low for 10 minutes while stirring occasionally
Add sugar baby mangoes and mango puree (if using) and cook for 10-12 minutes. Add salt and jaggery powder. Add more water if required to adjust the consistency. Mix to combine and cook for 2 more minutes.
Add ghee to a frying pan and heat it over a medium flame. Once hot, add cumin seeds and allow it to splutter. Add dry red chillies and red chilli powder and fry for 10-15 seconds. Turn off the heat and add it to the prepared kadhi. Serve hot!
Whisk the gram flour (besan) and curd together really well to make sure there are no lumps. Add water only once the besan is whisked
Lower the flame before adding the besan curd mixture
Stir continuously till the kadhi comes to a first boil. This prevents it from splitting
Once it has boiled, simmer for 20 minutes to cook the besan or it’ll taste raw> keep stirring occasionally to prevent the kadhi from sticking to the bottom and burning
Add more water while it simmers to adjust the consistency
Sour curd gives kadhi its unique flavour but if you don’t have some, fresh curd also works in a jiffy