Punarpuli/Kokkum dry 10 pieces
Yogurt ½ cup
Coconut Shredded ¼ cup
Ginger ½ inch
Cumin seeds 1 tsp
Green chili 3
Salt according to taste
Cumin seeds ½ tsp
Curry leaves 1 strand
Hing/ Asafotida pinch
Oil 2 tsp
1) Soak kokkum in ½ cup warm water for about 30 mins.
2)Grind the coconut with all other ingredients with little water to a smooth paste.
3)Beat the yogurt and set aside.
4)After 30 mins squeeze the juice from the kokkum and discard the peel.
5)In a bowl mix kokkum juice, coconut mixture and yogurt and mix well.
6)In a small pan heat oil, add mustard seeds and when it splutters add cumin seeds, hing and curry leaves.
7)Add the seasoning to the kokkum and yogurt mixture. Mix well.
8)Serve with hot rice.