Coconut grated: 2 cup
Dry red chilli: 4
Mustard seed: ¼ tsp
Curry leaves: few
Method of Preparation
In a pan heat oil and roast dry red chilli for half minute.
In a blender add the grated coconut, tomato, shallots and roasted red chilli.
Add needed water and blend to a smooth paste.
Heat the same oil and splutter mustard seeds, add curry leaves and then add the blended coconut mix.
If needed add little water as per your consistency. Add salt.
When it heats well, switch off the flame. Don’t allow the coconut mix to boil.