Serve with green chilli chutney.
Grated coconut 1 cup, green chilli 3, shallots 3, cumin seeds 1/2 tsp., chopped cilantro 1/2 handful, salt to taste.
Grind the ingredients in a little water to a thick coarse mix.
Heat a tbsp. coconut oil in a shallow pan, splutter 1/2 tsp. mustard seeds followed by a sprig of curry leaves, add the chutney and to bubble in low flame.