INGREDIENTS
- 2 cups of fresh coconut, shredded
- 10 dry red chillies
- 1 sprig curry leaves
- A large pinch of hing (asoefetida)
- 1/2 tsp methi(fenugreek) seeds
- 2 tsp udad dhal
- 2 tsp channa dhal
- 1 small tomato
- Salt to taste
- METHOD Heat some oil and add the dhals, curry leaves, hing, methi and red chillies. Fry till done. Add this to the coconut and tomato and blend into a smooth paste. Add salt to taste. Goes well with dosas, idli and plain rice.
