1 medium-sized raw coconut, cut into small pieces
2 tbsp coriander seeds
1 tbsp cumin seeds
1 1/2 tsp salt
2-3 garlic cloves
4-5 green chilies
A small piece of tamarind, soaked in water for few minutes
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp split black gram
1 tsp Bengal gram
2 sprigs of curry leaves
1/4 tsp turmeric powder
A pinch of asafoetida
3-4 tbsp oil

Coconut Pickle

1. Heat 2 tbsp of oil and fry cumin seeds, coriander seeds, green chilies and garlic cloves until they get golden in color. Remove from heat and set aside until they get cooled.
2. Mix the above fried ingredients to the coconut pieces along with salt, tamarind water and blend to a fine paste.
3. Heat the remaining oil and season with mustard and cumin seeds, black gram, Bengal gram, curry leaves, turmeric and asafoetida. Let them fry for 1 minute and add to the coconut paste and mix well.
4. Serve with hot rice with ghee, chapaties or with idlis.
   Serves: 4-6
   Preparation time : 20 minutes