Grind the coconut along with cumin seeds and green chilies to a very fine paste
Cook the vegetables adding ingredients numbered 2 until they are done and the water is almost evaporated
Pour 2 tsp ghee and stir until all the water has evaporated
Add in 3 cups of beaten, sour yoghurt and boil uncovered until the yoghurt thickens, about 10 – 15 minutes at medium heat
Bring down the heat
Add the ground coconut mixture and mix well
Cook for a minute or until it just starts to boil
Check for salt, sprinkle roasted fenugreek powder and remove from stove
Heat coconut oil in a small pan
Splutter the mustard seeds and fry the dry red chilies
Add in the curry leaves
Saute for a few seconds and pour over the prepared kalan
Cover with a lid for 15 minutes and serve with hot rice