Instructions: Add a little water to the coconut and grind to a coarse paste in the blender.

Heat the oil in a kadai or wok.

Add the mustard seeds.

When they crackle add the cumin asafoetida and curry leaves.

Stir 2 or 3 times and add the tomatoes powder spices sugar and salt and mix well.

Cook until the tomatoes can easily be mashed to a pulp.

Reduce the heat.

Stir in the coconut paste simmer for 2 minutes taking care not to boil the curry and take off the heat.

Serve hot sprinkled with coriander

This dish comes from southern India and is a happy blend of coconut tomatoes and spices. It can also be served as an unusual version of tomato soup. As most homes in south India have a curry leaf plant the leaves are only picked when needed to ensure maximum freshness. However dried leaves can be used in this recipe.

Serves 4

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