Toor Dal – 1/2 tsp
Green chillies – 3
Cumin seeds – 1/2 tsp
Curry leaves – 1 sprig
Wash and soak rice and toor dal for 30 mins. Then grind it to a smooth paste along with grated coconut, green chillies, ginger and cumin seeds.
In a bowl, mix together the curd, ground paste, turmeric powder, salt and required amount of water depending on the gravy and thickness you want.
Heat the coconut oil in a kadai and add the mustard seeds. Once it pops add cumin seeds, whole chillies, curry leaves and add the mixed curd gravy to this tempering.