100g freshly grated or desiccated coconut
2 green chillies
1in cube ginger stem, peeled
Salt to taste
1tsp black mustard seeds
10 curry leaves
Grind the first four items together into a fine paste. Transfer to a bowl and add yogurt. Mix well and set aside.
In a small frying pan, heat the oil on a medium heat. When hot, add the mustard seeds and curry leaves. As the mustard seeds begin to pop, add the yogurt and coconut paste. Lower flame and cook for five minutes, stirring occasionally. Remove from heat and cool before serving. Can be stored in a fridge for two days in an airtight container.