• In a blender add ginger, green chillies,mango pulp/puree besan/chickpea flour,yogurt/dahi, turmeric powder, red chilli powder(optional) and 1.5 cup of water.
• If adding mango pieces, puree first before adding with yogurt and besan.
• Blend to smooth mixture. Make sure there are no lumps in mixture.
• Heat 1 tbsp of oil in a kadhai/heavy bottomed pan.
• Add ½ tsp of Cumin seeds and Fenugreek Seeds. Once the seeds crackle, add blended yogurt mixture.
• Keep on stirring the mixture on medium flame, till it boils.
• Lower the flame and then cook it for 10-15 mins. till it starts getting thick in consistency.

Prepare Tempering.

• In a small pan, add 1 tbsp or more of oil/ghee, add mustard seeds/rai, when it crackles, whole red chillies, curry leaves, finely chopped cilantro/coriander, red chilli powder(optional) and saute for a few seconds.
• Now add boondi and mix lightly with the tempering.
• Once Kadhi is done, add the tempering.
• Serve hot with Rice or hot ghee chapatis!