Whisk the coconut yoghurt till smooth and without any lumps.
Heat oil in a pan and crackle mustard seeds.
Then add the shallots and zucchini; sauté for about 2 minutes on medium to high heat stirring constantly.
Next lower the heat and add the turmeric and chilli powder. Mix and also add the crushed cashews.
Sauté for another few seconds, remove from heat and mix through half of the coriander leaves.
Allow to cool.
Once cooled, add most of the mixture to the beaten yoghurt and season with salt. Mix well to combine.
Garnish with the remaining mixture and coriander leaves. Refrigerate till serving time.