This curry which is most compatible with rice will be popular among all in south India.Chettinad is also no exception.I dont think there will be much difference in preparation too.Those who dont like curd rice also will like this curry.For those who cannot take curd can also have this without any problem.Usually people use sour curd for the curry.But I always preffer the normal one without much sourness.More Kuzhambu can be made with many vegetables.The best suited will be Vendakkai or Okra and poosanikkai.

Ladies finger-8

Onion-little

Curd-2 cups

Corriander seeds-1 table spoon

cumin seeds-1 teaspoon

Channa dhal(kadalai paruppu)-1 table spoon

Red chillies-2

green chillies-2

Ginger-a very small piece

Grated cocunut-2 table spoons

Cocunut oil1 teaspoon

Red chillies-2

mustard seed-1 teaspoon

Curry leaf-little

Soak the items given in to grind for 20 minutes.Then grind it to a smooth paste.Beat the curd in a mixie with little salt and turmeric powder.Add 1 more cup of water with it and keep aside.Cut the ladies finger into small pieces(1/2 inch).In a kadai in little oil saute the onion cut length wise and the ladies finger pieces nicely for 5 minutes.Add 1/2 cup water and cook the pieces till done.Once the pieces are cooked add the ground masala mixed in half cup of water with the salt needed.Let the mixture come to boil.Now add the curd and switch off within 2 minutes.Many have a complaint that the curd curdles.The safest way is to switch off the stove immediately after adding the curd.There is no need for the curd to get cooked.Now in a seperate kadai season the curry in cocunut oil with the items given in To season and pour on top of the curry and leave it like that till you use it(dont mix the seasoning immediately)