In a mixing bowl, add curd, besan, and salt. Mix well.
Now, in a bowl, add garlic chutney, turmeric powder, salt, coriander powder, red chili powder, and water. Mix well, masala paste is ready.
Then in a pan, add oil, mustard seeds, cumin seeds, a pinch of hing, some curry leaves, green chili chopped, a few methi dana, cloves, cinnamon, and dry red chili. Saute it.
Then add the masala paste and saute till oil separates from its sides.
Now add curd and besan mixture and stir continuously till the mixture starts boiling.
Cover and cook kadhi on low flame for 5 minutes.
Garnish with coriander leaves and serve with bhakhri.