1. Mix chopped amla, curd and salt in a bowl and keep it aside.
2. Heat coconut oil and crackle mustard seeds, cumin seeds, chopped garlic, chopped ripe red chilli and chopped small onions.
3. Add little salt for frying and fry until onions turn transparent.
4. Pour the tempering into the amla curd mix.
5. Mix well and serve fresh with biryani or pulao.