dissolve pepper powder and turmeric powder in water. let it sit for 10 minutes.
whisk curd till smooth and keep it aside until use
grind together coconut, green chilli and cumin seeds to very fine smooth paste.
strain the pepper turmeric water and add it to a pan. boil it for 2 minutes on high flame. add a cup of yam chopped.
add more water needed for the vegetable to get cooked. boil until the vegetable is soft.
put off and add ghee, salt, whisked curd and mix well.
stir continuously for 5 minutes in simmer or until it thickens.
now take some curry and add it to the coconut paste and mix well. add back the coconut paste into the curry along with fenugreek powder. adjust salt and mix well.
when it is heated, switch off and add fresh butter and stir once.
tempering: heat coconut oil and crackle mustard seeds, red chilli, curry leaves and when curry leaves turn crisp, add it to the curry and mix once.
close immediately and let it sit for 5 minutes for the flavors to set it.