A curd based condiment from South India
Whisk the curd and keep aside.
Take the vadumangai , coconut and green chili in a mixie jar and grind to a fine paste.
Add this paste to the whisked curd.
In a small pan ,heat oil and add the mustard, cumin and red chili bits.
When the mustard pops,put in the curry leaves and pour the seasoning over raita and mix well.
Serve as a side with a rice variety of your choice.