Whisk yogurt with three cups of water, turmeric powder, red chilli powder, gram flour and
salt (care should be taken that no lumps are formed).
Heat oil in a kadai, add mustard seeds.
As it starts crackling add asafoetida and the curd mixture.
Bring the kadhi to a boil and simmer for eight to ten minutes stirring constantly.
Stir in ganthia and simmer for two more minutes.
Serve hot with steamed rice.