• 2 cups of fresh coconut, shredded
  • 10 dry red chilies
  • 1 sprig curry leaves
  • A pinch of asoefetida
  • 1/2 tsp. fenugreek seeds
  • 1 small tomato / lime juice
  • Salt according to taste

SERVE WITH : Goes well with dosas, idli and plain rice.

METHOD : Heat some oil and add the curry leaves, asafetida, fenugreek and red chilies.Fry till done. Add salt to this and finally add this to the coconut and tomato and blend into a smooth paste.