Ingredients (Serves 3)
1. Grated coconut – 1 cup
Kashmiri or regular chilly powder – 1 tsp (You can use 2 – 3 roasted dried red chilies instead)
Salt – To taste
2. Coconut oil – 2 tsp
3. Mustard seeds – 1/2 Teaspoon
Dried red chilly – 1, broken
Shallots – 3 small, thinly sliced
Curry leaves – A few
- Crush the ingredients numbered 1 in the small jar of a blender without adding water. Just pulse 1 – 2 times.
2. Heat oil in a small kadai and splutter mustard seeds.
Add dried red chilli and fry for few seconds.
Add shallots and fry until golden. Next add curry leaves and cook for a few seconds. Finally add crushed coconut and mix well. Cook for a minute over medium flame. Switch off. It goes well with idli, dosa, kappa, rice and appam.