Whisk the yoghurt and water. Mix well. or you can use a blender. keep aside.

Heat coconut oil in a pan.

Splutter the mustard seeds, add the cumin seeds and then the fenugreek seeds.

Add the sliced shallots. after a few seconds add the chopped ginger, garlic and green chillies.

A few seconds later add the broken dry red chillies. finally add the curry leaves.

Let the shallots turn a light brown. reduce the flame to the minimum.

Slowly add the buttermilk, stirring constantly, slowly. Make sure you don't heat it up cos then it will curdle. Make it just warm and take it off the stove.