Coconut[grated] – 2 cups
Dry Red chillies – 8-10
Tamarind pulp – 1/2 tsp
Hing – a pinch
Salt – to taste
Oil – 2 tsp

For tempering:

Mustard – 1/2 tsp


Take 1 tsp oil in a wok and saute the red chillies till they turn bright red. Switch off the flame. Take all the ingredients including the red chillies in a mixer and grind them into a coarse paste.

Now, add the mustard tempering and serve. This goes very well with Akki Rotti [Rice Roti].