To grind:
Coconut, grated- 1 cup
Turmeric powder- 1/4 tsp
Green chillies- 2 or 3
Cumin seeds- 3/4 tsp
Curry leaves- 4 leaves
Water- 1/2 cup or enough to make a smooth paste
Other ingredients
Oil- 1 tbsp
Mustard seeds- 1 tsp
Red dry chilly- 2
Curry leaves- 1 sprig
Water- to thin down the curry
Salt- to taste
Method:
In a blender, grind the above mentioned ingredients ‘to grind’ to a smooth paste.
Heat a non-stick pan over medium heat or if you have earthen ware use that.
Add oil, when it turns hot, add mustard seeds, let it splutter.
Add dry red chillies and curry leaves, saute for a second.
Lower the flame and pour the ground coconut paste to the pan.
Add water to thin down the gravy.
Add salt for taste and combine well.
Heat the coconut curry on low heat for a few minutes, but don’t allow it to boil.
Once it is about to boil, remove from the heat and keep covered.
Serve with rice and pickle or combine with spicy fish curry and rice.
Tips:
If you have earthen ware, make this in that.