Yogurt : 1 cup
Grated coconut : 1/2 cup
Coriander seeds : 2 tnsp
Channa dal : 1 tbsp
Green chillies : 4
Cumin seeds : 1/4 tsp
Chopped ladies fingers : 1/2 cup
Coconut oil : 1 tbsp
Soak coriander seeds, cumin seeds, green chillies, channa dal for 1/2 an hour and grind with grated coconut to a smooth paste.
Add coconut paste to yogurt/curd , whisk well, cook over low heat ,string continously to prevent curdling.
Add salt and when it starts boiling, immediately switch off the flame.
Heat coconut oil in a pan , add mustard seeds, curry leaves, asafotida one by one.
Then add chopped ladies finger and fry till chnages its colour and add to the kuzhambu.
Seve with plain rice.