“Homemade Yogurt preferred.
If that is not available, buy pre-made from Indian store”
In a blender, mix/grind ingredients 1-6.
Heat up a pot, turn the flame to medium-high. Add 2-3 tsp of oil. Add fenugreek seeds. When it is golden, add mustard. When mustard splutters, add dry red chilli pieces and curry leaves.
Switch off the stove, and take the pot out of the stove for some time for it to cool down. (If you add yogurt mix immediately when the pot is hot, the curd will start separating.)
Add yogurt mix from step 1 to the pot, bring it to the stove and switch on the stove in low heat. At this point, stay with the pot, and make sure the curd mixture just gets warm. Mix it in between so that it gets heated evenly. Switch it off when it is lukewarm, and keep it away from stove or any source of high heat. High heat can change the consistency of curry. So, be careful as mentioned in this step.