Combine the raw mango pulp, ripe mango pulp, besan, buttermilk and salt in a bowl and whisk well till it turns to a smooth mixture. Keep aside. Heat the oil in a deep pan, add the asafoetida, mustard seeds and fenugreek seeds and sauté for few seconds.

Add the curry leaves and green chillies and sauté for 2 minutes. Add mango-buttermilk mixture and little water if required, mix well and bring the kadhi to boil. Simmer for 10-15 minutes and add the boondi and simmer for 5 more minutes.
Serve hot.