Take gram flour in a bowl. Add salt, red chilli powder, turmeric powder and mix. Add fresh tomato puree and whisk well. Add two cups of water and mix.
Heat a non stick pan. Add mustard seeds and cumin seeds and roast till the mustards seeds crackle. Add a pinch of asafoetida, broken dry red chillies and curry leaves and roast till a nice aroma is given out. Add the tomato mixture and mix.
Once the mixture comes to a boil, reduce heat and cook for about ten minutes till the mixture is thickened and well cooked. Add sugar if the kadhi is too sour. Add coriander leaves and mix.
Serve hot with boiled brown rice.