- In a blender blend coconut, shallots, red chilli, ginger and salt to smooth paste by adding little water.
- Heat oil in a pan, splutter mustard seeds, add curry leaf and add the blended paste. When it gets heated, stir and switch off the flame.
- Ready to serve with Dosa or Idli.
Coconut grated: 2 cup
Dried red chilli: 4 small (or can increase or decrease the qty as required)
Ginger: ½ inch piece
Curry leaf: 2 strings
Mustard seeds: ½ tsp
Coconut oil: 1 tbsp
Curry leaf: 1 string
Method of Preparation: