In a mixer grinder, add grated coconut, raw rice, green chillies, and ¼ tsp cumin seeds. Add a little water and grind to a slightly coarse paste (about 90–95% smooth).
Add the curd to a bowl and beat it well until smooth. Add about 1 to 1½ cups of water and whisk well to make thin buttermilk (mor). Keep aside.
Heat coconut oil in a pan. Add mustard seeds and allow them to splutter.
Add ¼ tsp cumin seeds, curry leaves, broken dry red chillies, and asafoetida. Saute for a few seconds until aromatic.
Add the prepared coconut paste to the pan and cook on low flame for about 5 minutes. Add a little water if needed and continue cooking for another 5–8 minutes until the raw smell disappears.
Turn off the stove and allow the mixture to cool for about 10 minutes.
Once the mixture has cooled slightly, add the prepared buttermilk and mix well. Cook on very low flame for 2–3 minutes.
Add chopped coriander leaves, mix gently, and serve warm with steamed rice.
