- Grind coconut to a fine paste with cumin seeds, coriander powder, fenugreek, garlic, onion and turmeric.
- Beat curds until smooth and mix in the coconut paste.
- Add water if requires, to achieve the desired consistency.
- Heat coconut oil and add mustard seeds. When they splutter, add green chili and curry leaves
- Add the curry and heat, but do not bring to a boil.
- Serve hot.