Warm Tangy Fenugreek Kadhi

Prepare a smooth, lump‑free batter by whisking together the curd, besan, and enough water.

Heat oil in a kadhai, add the garlic‑ginger‑chilli paste, then stir in the fenugreek leaves, turmeric, coriander powder, and salt; sauté until the bitterness fades.

Pour the prepared curd‑besan batter into the pan, mix well and bring to a boil.

In a separate small pan, melt ghee and add cumin seeds, chopped onion, asafoetida, Kashmiri red chilli powder, and a handful of kasuri methi; fry briefly to create the tadka.

Pour the hot tadka over the boiling kadhi, let it boil 2–3 more times until the kadhi thickens, adjusting salt and water as needed.

Serve the warm kadhi with hot rice and enjoy.