| • | Heat 1 tbsp oil in a little cooking pan and fry coconut until light brown.
|
| • | Add 5 reddish chillies, coriander seeds, cumin seeds, peppercorns and fry until it produce an aroma.
|
| • | Combine the turmeric powder with it and stir-fry for about 2-3 seconds.
|
| • | Let it cool and then grind it to make a coarse powder, set up aside.
|
| • | Heat 2 tbsp oil and add the table mustard seeds, curry leaves and remain of the reddish chillies.
|
| • | When the seed start spluttering, add asafoetida and onions to it and cook for about 5 minutes all over normal heat.
|
| • | Combine the ground spices powder with it and cook for few seconds.
|
| • | Add water, tamarind paste, table salt and sugar to it and bring in to a boil.
|
| • | Reduce the heat up and Simmer for about 5-7 minutes.
|
| • | Serve theeyal with steamed rice.
|
