Turn on a wide-bottomed pan on low heat

When pan turns hot add Chana dal, coriander seeds, toor dal, pepper and cumin seeds; mix well and roast till dal turns golden brown

turn off the stove; add asafoetida and rice flour

Add green chilli, red chilli, ginger ; saute till green chilli color changes

Furthermore add coconut and saute till moisture evaporates and change color ; cool

grind the dal mixture ; grind first

Add turmeric powder and coconut mixture; grind again

Transfer to a plate and cool

Add curry leaves and mustard seeds ; saute for 30 seconds

Furthermore add fenugreek seeds; saute till mustard seeds splitters and fenugreek seeds turn golden brown

Transfer to the kuzhambu powder; mix well and store in an airtight container

Whisk curd well and keep aside

Add oil and heat

furthermore, add kuzhambu podi; quick mix

add water, and salt; mix well and boil

Simmer and add curd

Mix well and saute for 30 seconds; kuzhambu ready