Mix in all the powdered ingredients, black pudding and coconut together.
Temper onions and curry leaves in hot oil over medium heat for 2 minutes , add mustard seeds and stir fry for half a minute. Add the black pudding mixture and stir fry for 2 more minutes.(this is a Sri Lankan Tamil recipe)
Tips: Curry leaves and scraped fresh coconut can be stored in the freezer for more than a year.
Medium onion chopped - 1
Chilli powder - half level teaspoon
Coriander powder- half level teaspoon
Turmeric powder- one third level teaspoon
A pinch each of cummin seeds and fennel seeds lightly Roasted and powdered
Mustard seeds-half a teaspoon
Curry leaves chopped (optional)-few
Sun flower oil -1 tablespoon
1 Pack black pudding cut into small cubes
1 Table spoon dessicated coconut or freshly scraped coconut