Heat 1 tbsp coconut oil in a vessel on a medium flame.

In a separate bowl take 1 cup of curd. Add 1 tbsp of gram flour and whisk it well.

When the vessel is heated and add ½ tsp of mustard seeds.

Once the mustards seeds have spluttered then add in ¼ tsp of fenugreek seeds and ¼ tsp of cumin seeds.

Now to the vessel add 1 stem of plucked curry leaves, 2 dry red chillies and 1 green chilly split in half.

Pour out the bowl of curd and gram flour whisked together. Mix everything.

For the final seasoning add ¼ tsp of turmeric powder and a pinch of salt to taste.

Turn off the flame when steam starts rising up from the flame. The moru curry is ready to be served hot.