Prep work

• Sort and pick the fenugreek leaves.
• Wash and chop them finely.
• Make buttermilk by add 1.5 cups water to 3 cups sour yogurt and whisking it till it is smooth.
• Set aside.
• Wash the Toor dal well and soak it in 1/4 cup warm water for 20 to 30 minutes.
• When the Dal has soaked, drain it in a colander.
• To a blender, add the fresh grated coconut, cumin seeds, ginger, asafetida, green chilis, soaked Toor dal and 1/4 cup sour buttermilk.
• Grind the ingredients in the blender to a smooth paste. Set aside.
• Add chopped fenugreek leaves, 1 cup diluted tamarind extract along with salt.
• Allow this to cook till the leaves are soft.
• When the fenugreek leaves are done cooking, add the ground paste to the pan. Stir to combine.
• Add turmeric powder and simmer the mixture on low heat till it thickens. This will take roughly 4 to 6 minutes.
• Reduce the flame to the lowest.
• Add the remaining sour buttermilk. Stir well.
• Simmer the Kuzhambu on low heat until it is just about to begin to boil. This takes 3 to 4 mins.
• Remove the Kuzhambu from heat as soon as it is done.
• When done, heat a small pan with coconut oil.
• Add 1 tsp mustard seeds and 1 tsp fenugreek seeds to the pan.
• Wait for them to splutter.
• When done, add a sprig of curry leaves.
• Immediately transfer this tempering to the Kuzhambu.