grated coconut 2-cups water
� cup coriander leaves
curry leaves salt
cup all-purpose flour � cup plain yogurt
grams mung dal 4 green chilies.
Grind coconut, tomatoes, soaked mung dal and chilies.
ghee saut� curry leaves and chili paste. Add tomato pulp. Beat plain
yogurt and mix all-purpose flour to it. Mix coconut-mung dal paste
and stir. Add sugar, coriander leaves. Boil for sometime until look
a like thick curry. Serve warm with pulav.