Heat a pan with oil and toss red chillies, coriander seeds, thur dal and fenugreek seeds till they become golden brown. Switch off, add the coconut and grind to fine paste with water.
Mix this paste with the blended curd, stir well and keep aside.
Extract 300 ml of juice from soaked tamarind. Boil the veggies adding required salt. Wait till the veggies become soft. Pour in the curd and coconut mixture and mix well. Boil in medium flame for 5 minutes and switch off.
Do the seasoning in coconut oil with mustard and curry leaves.
By Ria Samuel