2 tsp Oil
1/4 tsp Mustard seeds
a pinch of Asafoetida
1 sprig curry leaf
1. Heat oil, add the ingredients given (for seasoning). When done add green chillies and tomatoes, saute on low heat till they turn soft. Add salt, mix. Remove from fire and cool.
2. Beat curds smooth. Add tomato pulp, minced onion and coconut gratings. Mix well.
3. Transfer into a serving bowl and garnish with chopped coriander.