Pulse the Aval coarsely in a blender and transfer to a plate

Add oil to the pan. Once the oil is hot, temper with mustard seeds, urad dal, channa dal, red chili, green chili, curry leaves, and asafoetida. After it splutters, add 2 cups of water, coconut, and salt. Bring to boil. Once the water starts boiling add curd and pulsed Aval

Stir till all the moisture evaporates and Aval is half cooked. Sprinkle some water if required. Switch off the heat

Form kozhukattai with it when they are not too hot to handle

Steam them in a steamer or idly stand for 8 to 10 minutes