Heat the oil in a heavy-bottomed pan on medium level and crackle the mustard and cumin seeds. Drop in the asafoetida and fry lightly. Add the red chilli powder and yoghurt. Mix well and stir fry on medium level for about a minute or two.
Mix in the turmeric powder, chickpea / gram flour, water and salt. Bring to a boil. Add the poppadoms and coriander leaves. Cook on low level for about 3 minutes or till the poppadoms are cooked. Adjust the consistency of the curry as desired.

TIPS:

Bite-sized small poppadoms that are also available can be used instead of cutting the big ones. They would look more presentable.
Adjust the amount of chickpea flour according to the consistency of the curry required since it gives thickness to the gravy. Traditionally, the curry is of a thinner consistency.
Serve hot with: Yellow Gram Rice (Mag ni Dal ni Khichdi), white rice or Indian bread (Chapati, Roti).