| Coconut/ Kobbari | cup (grated) |
| Green chillies | 6-8 split |
| Cumin seeds | 1tsp |
| Tamarind / Raw mango | key lime size / 1/4cup (grated) |
| Salt | to taste |
| Oil | tsp + tsp |
| Garlic | 1 flatten (optional) |
TEMPERING
| Urad dal | 1tsp |
| Mustard’s and cumin seed’s | each 1/4tsp |
| Red chillies | 2 (break into pieces) |
| Garlic flakes | 2 (flatten) |
| Curry leaves | few |
- Soak tamarind in little water or microwave for few seconds. Take out a thick pulp.
- Heat 1tsp of oil in a pan and fry cumin seeds and green chillies.
- In food processor blend coconut for a minute and take out into a bowl.
- Blend fried green chillies and cumin, tamarind/ mango, garlic (I like raw flavor of garlic) and salt into coarse paste. Combine coconut and green chillies mixture.
- Heat remaining oil and temper it.
- Serve with hot rice and ghee.
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