Peel and segment 2 medium-sized oranges, removing the seeds and white pith. Cut the segments into small pieces.
In a mixing bowl, whisk 500 grams of fresh, thick curd (yogurt) until smooth and creamy.
Add the orange pieces to the yogurt and mix gently.
In a small pan, heat 1 tablespoon of oil. Add 1 teaspoon of mustard seeds and let them splutter.
Add 1 finely chopped green chili and 8-10 curry leaves to the pan. Sauté for a few seconds.
Pour the tempering (oil, mustard seeds, green chili, and curry leaves) over the yogurt and orange mixture.
Add salt to taste and mix well.
Garnish with a few chopped coriander leaves and refrigerate for at least 30 minutes before serving.