Finely chop the ginger, garlic, green chilies, onions, and fresh coriander.

Whisk the curd and gram flour in a mixing bowl until the mixture is smooth and lump-free.

Whisk 2.5 cups water and asafoetida into the curd mixture to make a thin slurry.

Mix 1 tablespoon red chilly powder, turmeric, ginger, garlic, ground coriander, and 4 tablespoons water into a spice paste.

Heat the cooking oil in a saucepan over medium heat and add the fenugreek seeds.

Add the prepared spice paste and cook for 1 to 2 minutes until fragrant.

Add the chopped onion and cook for 5 to 7 minutes until soft and lightly golden.

Pour in the prepared curd slurry and stir continuously over medium heat until it reaches a gentle boil.

Reduce the heat and simmer the kadhi for 12 to 15 minutes, stirring occasionally, until slightly thickened.

Heat a small portion of the cooking oil in a saucepan and add the mustard seeds.

Add the green chilies, curry leaves, and remaining red chilly powder, then fry for 30 seconds.

Pour the hot tempering over the kadhi and season with salt to taste.

Garnish the finished Pyaaz Ki Kadhi with fresh coriander and serve hot with steamed rice.