Whisk the curd and keep aside.
If you get coconut milk use it as such. If it is a cream mix it in water.
Then add the shallots, chopped veggies, salt, turmeric powder and little water. Cover and cook until it becomes tender.
Let the mixture come to boil and the raw smell of the ground mix goes off. The mixture will thicken as it boils.
Then turn off the flame and add the whisked curd. Mix well. (If you are on a vegan diet, skip this and add 1 tablespoon lime juice after taking it off the flame.)
Then add the coconut milk to dilute it to a gravy consistency. So add as much as you need. (please refer notes)
In another pan, heat a Tbsp of ghee. Once it is hot, add the cinnamon stick, cloves and green cardamoms. Once the cardamom and cloves bulge, add this to the kuzhambu and turn off the flame.
Nei Masal Kuzhambu https://www.themagicsaucepan.com/main-course/kuzhambu/nei-masal-kuzhambu