Vazai thandu curry

Ingredients:

Vazai Thandu — washed and finely chopped
Moong dhall — 2 t.spoon
Urad dhall — 1/4 t.spoon
Red chilli — 2
Mustard — 1/4 t.spoon
Hing — a small pinch
Ginger — a small pinch
Green chilli — 1
Grated coconut — 2 t.spoons
Butter milk — 1/4 cup
Cooking oil — 2 t.spoon
Salt — 1/2 t.spoon

Preparation:

Soak vazai thandu, moong dhall, butter milk and salt together for 15 minutes.
Fry mustard, urad dhall, red chilli, hing, green chilli, and ginger in oil.
Squeeze the butter milk out the soaked vazai thandu, and add the vazai thandu to the above pan.
Let it cook for 10 minutes and then add the grated coconut to the above.