- 1Cup Coconut
- 5 nos Dried red chillies
- 15 nos Small onion
- Curry leaves - a spring
- Tamarind size of a gooseberry
- Salt - to taste
- One tablespoon Coconut oil
Heat coconut oil in a pan and fry the dried chillies. Add onion and curry leaves and saute until onions tirns light brown.
Add finely chopped coconut.When the coconut is lightly browned, add tamarind and salt, stir and turn off the heat.
Grind in a mixer without adding any water.
Serve with rice,kanji or tapioca