firstly, prepare masala paste by taking ¾ cup coconut, 3 green chilli, few curry leaves and 1 tbsp soaked rice in a small blender.

add ½ cup water and blend to smooth paste. keep aside.

now in a large kadai take 2 cups sliced tindora.

further add 1 cup water, few curry leaves, ½ tsp salt and mix well.

cover and boil for 10 minutes or till tindora cook well.

now add in prepared coconut masala paste along with ¼ tsp salt.

mix well adjusting consistency as required.

boil for 5 minutes or till the raw smell of coconut disappears.

turn off the flame and add ½ cup sour curd. make sure to whisk the curd before adding to prevent from curdling.

mix well till the kodekane / majjige huli turns silky texture.

pour the tempering over majjige huli and mix well.

finally, serve majjige huli / kovakkai mor kuzhambu with hot steamed rice.