Take 1 cup buttermilk and gram flour in a bowl and mix well with a whisk or hand blender to remove any lumps and then add the remaining buttermilk and mix again.
In a broad and deep cooking pan heat ghee and add all the tempering ingredients -Cumin seeds, Fenugreek Seeds and mustard seeds, and let it crackle on low flame,when seeds start crackling add cloves, cinnamon,cardamom,asafoetida, slit green chilies and whole red chilies ,saute and now pour the prepared buttermilk mixture in the pan.
Add salt ,sugar, chopped ginger , kokum and curry leaves in the kadhi and simmer it for 15-20 minutes. keep stirring and let it boil on medium heat.
Add chopped green coriander and 1.5 t.s lemon juice and serve hot.
Serving suggestions- Serve with khichdi,pulao,daal rice or roti.