½ fresh coconut
2 Green chillies
1 tsp finely chopped ginger
1 tsp black mustard seeds
½ split black lentil
1 sprig curry leaf
1 tblsp vegetable oil
salt to taste
Grind the coconut with eschalots, green chillies, ginger and salt to a thick paste with a little water. Empty this into a heatproof bowl.
Heat oil in a wok, add mustard seeds and the lentil and splutter for about 10 seconds. Add curry leaves.
Pour this hot tempering over the ground coconut paste and mix it in.
Serve with the dosa, or use as a dip.