READY IN: 20mins

INGREDIENTS

  • 1 . 1/2 onion, chopped
  • 2 . 5-6 garlic cloves, chopped
  • 3 . 1 dried coconut, sliced(brown one)
  • 4 . 4 tbsp. coriander leaves, chopped finely
  • 5 . 1 1/4 tsp. salt
  • 6 . 6 tbsp yoghurt
  • 7 . 3 green chilies, washed and slit
  • 8 . 10 curry leaves, washed and torn, divided
  • 9 . 1/4 cup water
  • 10 . 1 tbsp. rice bran oil
  • 11 . 1 tsp. black mustard seeds
  • NUTRITION INFO

    Serving Size: 1 (110) g

    Servings Per Recipe:4

    Calories: 45.2

    Calories from Fat 1 g 4 %

    Total Fat 0.2 g 0 %

    Saturated Fat 0 g 0 %

    Cholesterol 0 mg 0 %

    Sodium 7.9 mg 0 %

    Total Carbohydrate10.6 g 3 %

    Dietary Fiber 1.7 g 6 %

    Sugars 5.2 g 20 %

    Protein 2 g 4 %

    DIRECTIONS

  • 1. In a mixer put together half an onion (chopped), 5 to 6 garlic cloves, 1 sliced brown coconut (dried), chopped fresh coriander leaves, salt, yoghurt, green chillies and 4 to 5 curry leaves (torn).
  • 2. Add a quarter cup of water and process in the mixer till smooth.
  • 3. To prepare the seasoning, heat a tablespoon of oil in a pan.
  • 4. Fold in the black mustard seeds and few curry leaves.
  • 5. Allow to splutter. Once it stops spluttering, add the mustard seeds and curry leaves seasoning to the processed mixture.
  • 6. Allow to come down to room temperature by cooling on the kitchen table or countertop.
  • 7. Store refrigerated and use within 3 to 4 days.
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