1 tsp. Sasive (mustard)
2 cups coconut grated
1 cup curd
Salt to taste
Seasoning mustard, kharipatta, oil.
Cut up the Tondekai to small pieces, and cook.
Grind coconut, green chillies, and mustard to a fine paste.
Add to cooked Tondekai and bring to a boil,
Goes great with rice, dosa and fairly okay with chapatis.
seasoning with coconut oil, gives a greater aroma.