- Curd (yogurt ) : 2 cups
- Grated coconut : ½ cup
- Cumin seeds : ¼ tsp
- Garlic : 2 nos
- Green chilli : 2 nos
- Ginger : a tiny piece
- Mustard seeds : ½ tsp
- Curry leaves
- Dry red chilli : 1 no
- Salt to taste
- Oil : 1 tsp
Method
Beat the curd well. Grind grated coconut, cumin seeds, garlic and ginger to a very fine paste. Mix the curd and ground coconut in a pan and keep it on stove. Remove from stove when it is hot. Do not boil.
Heat oil in a frying pan, crackle mustard seeds, and dry chilly. Add sliced onions and slit green chillies and sauté for 2 minutes, add curry leaves. Pour it over the curry.
This curry will stay good for a few days.
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