Filter gram flour into a utensil with a sieve and divide it in two parts. Knead soft dough from the first part.
To make the sev you should either have the specialized sev making utensil, or a frying ladle with large holes, the type commonly called chalni in India.
Put oil in a frying pan and heat it. Take out half the kneaded dough and put it on the ladle. Put the ladle on top of the frying pan and press the dough on it such that it comes out as strands from the ladle’s holes.
The sev will start falling in the frying pan from the ladle. Press the entire dough to make the sev. When the sev inside the frying pan turn light brown, take them out in a plate. The Sev are now ready for the kadhi.
To make the Kadhi:
Stir the curd and put it in a utensil. Mix the remaining gram flour in the curd in such a way that no lumps are formed. Now add 1.25 liters of water to the mixture. The mixture for making the kadhi is now ready.
Put 2 tablespoon oil in the frying pan and heat it. Mix asafetida, cumin seed, and methi in the hot oil. After frying cumin seed and methi, add turmeric powder, green chili, red chili and ginger to the frying pan. Put the kadhi mixture in the frying pan. Keep stirring till the mixture in the frying pan starts boiling. Now put the sev in the kadhi and keep stirring till it boils again. Mix salt in the mixture. Lower the flame. Now let the frying pan heat for 15 to 20 minutes. Keep stirring the kadhi in intervals of 3 to 4 minutes. Gram flour mallai (cream) will surface on all corners of the frying pan. The Sev Kadhi is now ready. Don't forget to boil rice to go along with this kadhi. Rice tastes great with it.
Take out the kadhi in a bowl and garnish with coriander. Alternatively, you can garnish it with a Tarka. To prepare the tarka put 2 small spoons of oil in a small frying pan and heat it. Put cumin seeds in the hot oil, turn off the burner and mix 1/8 small spoons of red chili powder.
Serve and eat this hot kadhi along with rice, chapati or parathe.