Step-by-Step Instructions

1. 1.Prepare ingredients for blending

   Heat 1 tablespoon of coconut oil or other cooking oil in a pan. Add 5 dried chilies and 5 cloves of garlic. Cook until the garlic is slightly brown. Turn off the flame and set aside to cool down completely.

2. 2.Blend the curry base

   Once cooled, transfer the fried chilies and garlic to a blender. Add 3/4 cup of yogurt, 1 cup of water, 1/2 cup of fresh grated coconut, and salt to taste. Blend until you achieve a smooth, uniform mixture. Pour the blended mixture into a bowl.

3. 3.Prepare the tempering

   In the same pan, heat 1/2 tablespoon of oil. Add 1/4 tablespoon of mustard or mixed spices and let them splutter until fragrant.

4. 4.Sauté aromatics

   Add 1-2 sliced shallots and 2 sprigs of curry leaves to the pan. Sauté until the shallots become translucent.

5. 5.Add remaining chilies and turn off heat

   Add 3-5 small, round dried chilies to the pan and sauté for about a minute. Turn off the flame.

6. 6.Combine and mix

   Pour the blended yogurt mixture into the pan with the tempered spices. Mix well to combine all ingredients.

7. 7.Garnish and serve

   Garnish the curd curry with fresh coriander leaves and mix gently. Serve the prepared curd curry warm over plain white rice.