Soak 12 pieces of dried kokum in 1 cup of water for 30 minutes. Crush and squeeze them in the water, then strain, pressing the pulp to extract as much liquid as possible.
Stir in 2 cups of water and 1 cup of thick coconut milk. Season with salt.
Heat 1 tablespoon of neutral oil over low heat and fry 1 teaspoon of mustard seeds, 1 teaspoon of cumin seeds, 9 curry leaves, 1 generous pinch of asafoetida, and 2 lightly crushed garlic cloves until the seeds crackle.
Pour the tempering over the kadhi and stir in 1 tablespoon of chopped cilantro.
