Instant Coconut Pickle

Dry roast coconut pieces till they turn golden brown. Keep stirring to avpod sticking to the pan.

Heat sesame oil in a kadai add mustard seeds, fenugreek seeds and asafoetida.

Add curry leaves, dry red chillies and garlic stir well and cook till the raw smell of garlic goes.

Add roasted coconut, red chilli powder, turmeric, salt and mix it well.

At last add vinegar mix again and switch off the flame.

Let it cool down completely and store in an air tight container. Goes well with curries and rice.