Grind coconut, garlic, onions, jeera,, chilly powder and turmeric powder by adding little water

Chop the onions, tomatoes and chilli.

Heat oil in a kadai

Addthe mustard and wait till it spurts and add fenugreek and fry till it the color changes to brown.

Add onion, chilli and curry leaves and sauté for 2 minutes

Add tomato and fry till the tomato looses the shape

The masala mixture is added and sauté it for 2 minutes

Add little water and salt and sauté for another 2 minutes.

The curd is now added to this mixture and boil for a 2 to 3 minute by stirring it continuously. Do not overcook.

Garnish it with curry leaves and serve hot or it can be stored for a day or two and used.