Ingredients

Irumban Puli – 150 gram
Chembu – 100 gram
Green chillies – 4
Onion – 1
Turmeric powder – 1 tea spoon
Grated coconut – ¼ cup
Dried chilly – 8
Coriander – one table spoon
Coconut oil, mustard seed , dried chilly, curry leaves, shallots – as required to splutter

Method of preparation

Cut the irumbanpuli, chembu, green chilly, onion and cook it by adding required turmeric powder. Fry coconut, dried chilly, coriander seed and grind it to fine paste. Add the paste into the cooked irumbanpuli chembu and boil it. Heat coconut oil in a pan add mustard see, dried chilly, curry leaves and shallots and allow to splutter. Add the spluttered mix into the curry.