In a big bowl and add the mango pulp, curd and gram flour and whisk it well with a whisk or in a blender, make sure there will be no lumps i the batter.
now add 4 cups of water in the mixture and stir to mix. (Instead of plain water you can use the water after washing the peels and pits of mangoes)
Heat ghee in a heavy bottom pan and then add the tempering- cumin, mustard, fenugreek, cloves, cinnamon, asafoetida, and the chopped green chilies and curry leaves.
Let them crackle for few seconds. then add the dried red chili pieces and stir.
Add the gram flour mixture in the cooking pan and mix well.
The thickness of the kadhi can be adjusted as per your preference by adding more water or gram flour.
Add turmeric, salt and chopped ginger, jaggery and few mango pits (if using)
let the kadhi cook on low medium heat for abut 20 minutes, keep stirring at regular intervals.
When done remove from the heat and make the Final tadka.(this final tadka is optional, is for garnishing purpose and you can skip it )
Heat ghee in a small pan and add cumin , mustard in it , when it start crackling switch off the heat and then add asafoetida, curry leaves and the red chili powder.
Immediately pour this tadka over the kadhi and mix.
Add fresh chopped coriander in the kadhi and serve hot with steamed rice (you can add some lemon juice if needed)