Coconut grated: 1 ½ cup
Dry Red Chilli: 3 (as per your tolerance)
Tamarind: Gooseberry Sized
Ginger: 1” piece
Coconut Oil: 1tbsp
Mustard seeds: ¼ tsp
Curry Leaves: few
Method of Preparation
In a pan; heat oil and roast the dry chilli. Keep the oil aside for tempering
In a blender add grated coconut, roasted dry chilli, ginger, tamarind and salt.
Blend to a smooth paste. Add a bit water to make to smooth paste
Heat the oil add mustard seed, when it splutters add curry leaves, lower the flame and add the blended coconut mix.
Stir well and switch off the flame.
Linking this to WTML-2012 January hosted at Gayathris space