1 grated coconut 2-cups water
3 tomatoes ½ cup coriander leaves
8-10 curry leaves salt
¼ cup all-purpose flour ½ cup plain yogurt
50 grams mung dal 4 green chilies.
Grind coconut, tomatoes, soaked mung dal and chilies.
Melt ghee sauté 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.