Clean and scrape the peel of the ginger with the back of a spoon.
Grate the ginger fine.
Whisk this with the half cup of yogurt and salt and set aside
use the other half cup of yogurt and blend the curry leaves, coconut ( or almonds) and chillies, ( can remove or adjust based on the heat you prefer).
Whisk this mixture to the ginger and yogurt.
Set a small pan and add the coconut oil to heat.
As it warms up add the mustard seeds and fenugreek
When the mustard splutters Add the hing and remove from heat.
Add this tempering to the whisked yogurt mixture.
Mix and serve cold.