Tomato Pachadi preparation

3 tomatoes, chopped
1/2 cup coconut scrapings
2 tsp. coriander leaves
2 cups yoghurt
1 cucumber, peeled chopped fine
2 green chillies, chopped
6 curry leaves
1/2 tsp. mustard seeds
1 tsp. oil
salt and sugar to taste

Grind coconut and mix with tomatoes, cucumber, chillies salt and sugar. Add yoghurt and mix well.Heat oil. Add mustard and curry leaves. When they pop, pour oil over pachadi. Add coriander leaves. Serve cold.