Ingredients
- Muringayila - 2 cups
- Grated coconut - 1 cup
- Cumin seeds - 1/4 tsp
- Garlic - 3 - 4 small cloves
- Turmeric powder - 1/4 tsp
- Curry leaves - A few
- Salt - To taste
- Oil - 2 tsp
- Mustard seeds - 1/4 tsp
- Dry red chillies - 3 - 4
Method
1. Grind the coconut along with cumin seeds and garlic to a fine paste.
2. Heat oil in a pan. Splutter mustards. Fry dry red chillies and a few curry leaves. Add the muringayila and saute for a minute. Add the ground coconut mixture. Add 1 cup of water and enough salt. Switch off when it starts to boil. Serve with rice.
