|Grated coconut||1 Cup (16 tbs)|
|Yoghurt/Curd||1 Cup (16 tbs)|
|Cumin seeds||1⁄2 Teaspoon|
|Turmeric powder||1⁄4 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Mustard seeds||1⁄2 Teaspoon|
|Fenugreek seeds||1 Pinch|
Make a smooth paste by grinding grated coconut and cumin seeds together.
Add to it 1/2 cup of water for making a fine paste.
Take sliced onions and chopped tomatoes in a vessel.
Pour 2 cups of water.
Add turmeric powder, salt, chilly powder and curry leaves.
Cook for sometime.
When the tomato and onion is almost done, put in the coconut paste.
Simmer for about 2-3 minutes.
You may add more water depending on the kind of consistency that you want.
Combine the yoghurt.
Keep stirring constantly for a minute so that the curd does not split.
When it is cooked well, remove from heat.
Heat oil in a kadai and crackle mustard seeds and fenugreek seeds.
Put split red chillies and curry leaves in it.
Once the seeds have spluttered, tip it into the curry.