Heat oil in a pan, add the mustard seeds and allow to pop. Then add the curry leaves and dry red chilies and saute for 30 secs. Be careful not to burn the chilies.

To this add the onions and saute till it becomes clear. Then add ginger and garlic and saute until raw smell disappears.

Add turmeric powder and chili powder and saute for 2 mins until raw smell disappears. Then add the yoghurt to this on low heat. Mix well and keep stirring until lightly warmed. Do not overheat as the yoghurt can curdle.

Add salt to taste and mix well for 1 min.

Serve hot with rice.