Sev Kadhi/ Chhattisgarh Yogurt based curry

Chhatisgarh is relatively newer state formed only a decade and half years ago. Its cuisine is heavily influenced from its parent state which again adopts flavors of the various neighbouring states.
I picked this recipe of sev kadhi as we really enjoy our kadhis and prefer it with dumplings like you have seen here..

This curry is distinctively different from the other ones because of the sev dumplings.

Ingredients
2 cups sour curd
2 tbsp chickpea flour/ besan
2 tspn ginger greenchillies paste
1 tspn turmeric
1 tspn coriander cumin powder
1 tspn oil
1 tspn mustard seeds
1 pinch of asafoetida
a sprig of curry leaves
for sev
1 cup  chickpea flour/ besan
pinch of turmeric
pinch of coriander cumin powder
pinch of ginger green chilli paste
salt 

Method
1) In a small bowl, mix the ingredients for sev to sticky batter / paste consistency. Set aside
2) In a large non stick pan, mix the curd, water, ginger chilly paste, coriander cumin powder, turnmeric ,salt and mix well
3) Now add the chickpea flour and mix well to ensure there are no lumps.
4) Now put this on stove and gently stir till it is cooked. Starts coating the back of your spoon.
5) Now, Using a slotted spoon, drop the sev mixture from a little height to form strands in the pan of kadhi.
6) Cover the lid and let it cook so that the sev is cooked through
7) In a small pan, heat some oil, add mustard seeds and let it crackle
8) Add the asafoetida, red chilli and curry leaves.
Garnish with fresh chopped coriander and serve with steamed rice.