To make it without coconut, whisk 2 cups yogurt, add 1 tbsp gram flour, 1/4 tsp turmeric powder, 1 tsp sambar powder, and mix well. Heat oil, add mustard seeds. When they splutter, add asafoetida, fenugreek seeds, carom seeds, ginger, green chilies, and curry leaves. Saute for 2-3 seconds. Simmer the heat, add the yogurt mixture and salt. Let it boil for 5 minutes until it thickens. Garnish with fresh coriander and serve with rice.