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Mexican dishes has inspired so much that it stimulated me to try out incorporating with Indian food.


  1. Coconut grated -1/2 cup
  2. Tomato- 1 No
  3. Mexican Red Chili- 2-3 Nos
  4. onion-1 No
  5. Garlic -2 Nos
  6. Green Chili-2 Nos
  7. Oregano -1 pinch

8.Coriander leaves-1 hand full

  1. Salt to taste
  2. Olive oil-1 tsp
  3. Lemon juice-1 table spoon


  1. Dry roast tomato, Mexican red chili, garlic and green chili for 15-20 minutes, toss it frequently so that all sides are cooked. When it is done, switch off the stove and cool it. Remove the charred skin and wipe it with a cloth.
  2. Take a blender add coconut, the roasted vegetables, coriander leaves, salt, oregano and grind it to smooth paste.
  3. Remove it to a serving bowl and add olive oil and lemon juice and mix well. Serve it with Dosa, Idli or even chapatti.

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