Add in the coconut milk, almond milk, water, chickpea flour, juice of a clementine and turmeric powder to a clean bowl - Mix well until there are no lumps
Next heat a skillet and add 2 tablespoons of mustard oil
Once adequately hot, add in the mustard seeds
Once they start crackling, add in asafoetida, curry leaves and saute them for about 15 seconds
Next add in the ginger and kashmiri red chillies and saute everything until the raw fragrance of the ginger goes away and it gets browned, should be about a minute or 2
Then add in the coconut milk mixture into the skillet, stir well and add in the salt
Cook this mixture on a medium flame for about 10 minutes
After the liquid gravy comes to its first boil, you will realise it is getting thicker in consistency
Add in 2-3 tablespoons of water at a time to loosen the consistency
Continue to do this for the next 10 minutes
I started with a glass full of water and ended up using 3/4 of the glass while cooking the gravy
After 10 - 12 mins your kadhi should be done. Turn off the stove and set it aside