Kobbari Pulusu (Coconut cooked in Tamarind sauce)

Coconut (medium size)	half coconut (grated)
Semi thick tamarind pulp	1/2 cup
Green chillies	6-10 (according to taste)
Sesame seeds	1 tbsp (hipped)
Onions	1/2 cup (chopped)
Turmeric	1/2 tsp
Salt	to taste
Garlic	10-12 (peeled)
Oil	2 tbsp
Tempering seasonings	Urad dal - 1/2tsp Mustard’s - 1/4tsp Methi seeds - few Cumin seeds - 1/4tsp Curry leaves - 2 strings
Cilantro	2 tbsp chopped

• Heat oil in a bottomed kadai. When oil is hot add peeled garlic. Fry till garlic turns to light golden in color. Then add tempering seasonings and curry leaves. Fry it for few movements.
• Add turmeric and onions. Saute till onions are semi fried.
• Add tamarind juice and 1.5 to 2 cups of water. Boil till raw smell of tamarind disappears.
• Mean while grind coconut, sesame and green chillies in mixer jar and grind into fine paste. Add this paste to tamarind sauce gravy and mix well.
• Continue  it to boil till garlic is cooked and till gravy thickens.
• Off the flame and garnish with chopped cilantro.
• Serve hot with plain white rice or roti.