Greetings foodies! As part of the hive Chef Contest 
This is one of the traditional recipe made particularly on occasions, at our place. It is one of side dish for rice lovers. So once a while, we get the opportunity to do this recipe. There are different ways to cook this recipe, let me show the way I do.
INGREDIENTS REQUIRED:
FOR TEMPERING
METHOD OF PREPARATION
STEP - 1
Cut the ginger into small pieces and grind in a mixer jar. Now, cut the shallots into small pieces. Take a Wok and mix the grinded ginger, grated coconut, shallots and curry leaves and mix well. Along with a tsp of oil dry fry until ot turns golden brown, in the Wok. Now you can add the Turmeric powder, Chilli powder and Coriander powder. Afterwhich, just fry it for a minute or two. Few minutes later, you can feel the strong aroma of ginger - coconut fry, spreading around the kitchen area. Now, switch off the flame and let it cool.
STEP - 2
Once it cool down, remove it from the Wok and grind it well, adding water little by little, inorder to make it a thick gravy and not in liquid form. The squeezed tomato pulp should also be added to the mixture. Once done keep aside.
STEP - 3
For tempering - Here I used a mud pot to cook my recipe. The secret behind this is, when in mud pot, it stays for more number of days without refrigerating, increaing the taste and aroma day by day.
Finally this is how you get it.
First, you need to heat the mud pot. Add some oil, if its coconut oil, it tastes good. Once it is heated add mustard seeds, then red pepper and finally curry leaves. To it add the grinded gravy and green chilli. After 5 minutes add palm sugar to balance the bitterness of the thick gravy. And let it simmer for another one minute. Switch off the flame, close the lid and let it cool.
To know the exact taste of the recipe, start using from the very next day, after keeping it over night.
All the text typed and images captured are mine unless otherwise stated, from my Samsung Galaxy A50 mobile. Thanks for your kind visit.
