Clean and wash the fenugreek leaves twice with water. Place them diagonally in a plate so that excess water drips off. Finely chop the washed leaves.

Heat some oil in a pan. When the oil is hot, add ½ tsp cumin seeds, asafoetida and sauté for a while. After sautéing the cumin seeds, add turmeric powder, finely chopped green chilli, ginger paste and sauté the masala again. Now add finely chopped fenugreek leaves, 1 cup water, cover and cook for 5 to 7 minutes. Stir at regular intervals. Cook until the leaves get tender.

Take curd in a mixing bowl and add gram flour into it. Stir and mix well until the lumps dissolve completely. Now add 3.5 cup of water into it.

Check the fenugreek leaves. The leaves have turned tender, now add curd batter into it. Stir constantly with a spoon and cook until it starts simmering. With the kadhi will not coagulate and will taste good.

Now add red chilli powder in the kadhi. When the kadhi starts simmering, add salt into it and cook the kadhi on medium flame for 12 to 15 minutes. Keep stirring the kadhi after every 2 to 3 minutes.

Fenugreek kadhi is ready, turn off the flame and transfer it to a serving bowl. To enhance the flavor of kadhi, add another tempering into it.

For this, heat a pan with 1 tsp oil. Then add cumin seeds. After sautéing the cumin seeds, add curry leaves, 1 whole red chilli and turn off the flame. Now add red chilli powder and pour this tempering over the kadhi. Yummy and mouth watering Fenugreek kadhi is ready. Serving this tempting fenugreek kadhi with chapatti, parantha or rice and relish eating.