In a saucepan, combine chopped curry leaves, curd, turmeric powder, salt, pureed mango, jaggery, gram flour, red chilli powder, and 2 cups of water.

Whisk until well combined.

Bring the mixture to a boil, whisking occasionally.

Once boiling, reduce heat and simmer for 10 minutes.

For the tempering, heat ghee in a separate pan.

Add mustard seeds and cumin seeds, allowing them to crackle.

Add cinnamon, dry red chilli, ginger, and green chillies, stirring for a few seconds.

Pour the tempering over the simmering Fajeto Kadhi.

Turn off heat and garnish with chopped coriander leaves.

Serve hot.