Cook the chembu/arbi pieces along with red chilli powder, turmeric powder, salt and half of the curry leaves in a deep pan or pressure cooker.

Blend curd, coconut, jeera and garlic with a little water (the consistency has to be creamy and slightly thick, not runny)

Once the arbi/chembu has cooked, add the curd mixture and bring to boil; remove from heat.

Meanwhile, make a tadka using mustard seeds, curry leaves and dry red chilli and add this to the above.

Serve hot with steamed rice.