Beat the curds with water. The curds must be smooth and there should be no lumps.
Break the upimensikai in smaller bits. You can use the full chilli too but then the oil needed to deep fry them is too much.
In a small kadhai/wok heat the oil.
Once the oil is hot fry the chillies till crisp on both sides.
Strain and set aside.
In the hot oil add the mustard seeds and let then splutter. Add the hing and switch off the gas.
Add to the beaten curds.
Add salt to taste stir well.
Now add the green chillies and the aralittu. Remember you can always increase the amount of flour. The flour absorbs a lot of liquids.
Adjust the seasonings, adjust the consistency of the flour.
Add the fried chillies, add coriander leaves. I have added some pumpkin seeds and sunflower seed and some red chilli powder too.
Enjoy with a beverage of your choice. Here I have served it with watermelon juice.