In a bowl whisk together the curds/yogurt, sour cream/clotted cream and chickpea flour. Whisk until it turns into a smooth and lump free mixture. Add the water and mix well.
Transfer this yogurt mix to a heavy bottom saucepan.
Place the pan on medium flame.
Add sugar, salt, ginger-chili mix and bring the kadhi mix to a boil.
The chickpea flour has a tendency t settle at the bottom so continue to stir continuously.
In a small wok/kadhai prepare the tempering. Place this wok on slow flame, add ghee.
To the ghee, add cumin seeds, red chilies, cinnamon, cloves, asafetida and curry leaves.
Once the cumin seeds turn dark brown add the tempering to the boiling kadhi.
Add the mint leaves and continue to boil. Add the milk.
After 8-10 minutes of gentle boiling turn off the flame.
Just before serving add the chopped coriander.
Serve with rice, roti, puri or khichri...
