Make a slurry with yoghurt , jowar flour and 1 cup water.

Add cumin powder, turmeric and salt into it and mix well. It should be smooth without any lumps from jowar flour.

Now heat a wok and add oil and fenugreek seeds, asafoetida, green chilli and then add curry leaves and garlic.

Saute it for a while and then add onions and light brown them.

Add tomatoes and cook till they are done.

Now add the jowar slurry and mix and bring it to boil as you keep mixing it.

Mixing will avoid the curdling and kadhi will be smooth.

Now add a tempering of ghee, cumin seeds and red chilli on top and garnish with green coriander and sesame seeds.