In a mixing bowl, whisk together yogurt and chickpea flour until smooth.

Gradually add water to the mixture, stirring continuously to avoid lumps.

Place the mixture in a large saucepan and bring it to a gentle boil over medium heat, stirring frequently.

Once it starts to boil, reduce the heat to low and add turmeric powder, red chilli powder, and salt. Stir well and let it simmer for 20-25 minutes, stirring occasionally.

In a separate small pan, heat vegetable oil over medium heat. Add cumin seeds, mustard seeds, dried red chillies, curry leaves, and fenugreek seeds. Fry until the seeds splutter and turn aromatic.

Pour the tempering (tadka) over the simmering kadhi and stir to combine.

Continue to simmer for another 5-10 minutes until the kadhi thickens to your desired consistency.

Garnish with freshly chopped coriander leaves.