Blend together coconut, cumin seeds and water until smooth.
Heat oil in a pan and add mustard seeds.
When the mustard seeds start to splutter, add the broken dried red chilies, curry leaves and fry for a few seconds (this is the South Indian style seasoning we make for the curry. If you are not used to making this kind of Indian seasoning or tadka, be careful since the mustard seeds will splutter. You may also use cumin seeds and just lightly fry them instead).
Add the grind coconut mix to the seasoning we made, and mix well. Keep the heat in low.
Add salt, turmeric powder, red chili powder and fenugreek powder to the pan and mix everything well.
Cook on medium heat for few minutes until the mixture is hot and bubbles are about to form. Stir in between.
Switch off the stove and keep the pan away from heat. You shouldn't boil the mixture as it will change the texture and flavor of the dish. Just heating enough to make the coconut mixture hot is enough, so you should remove the pan from the stove just before it starts to boil.
In a bowl, mix the yogurt using a spoon so as to avoid any lumps.
Add the yogurt to the coconut mixture and stir the contents very well. The traditional Kerala style pulissery or moru curry is ready to serve! Enjoy the dish with rice for lunch or dinner along with other side dishes or pickles.