Ingredients
coconut-2 1/2 cup
tamarind-lemon size
shallots-20-25
curry leaves
ginger
dry red chilly-20-25
salt
chilly powder-1 tsp
Preparation
Heat a pan, add dry red chilly, roast it for 2 minutes, then add shallots, heat it well, then add curry leaves,and ginger, mix all well and cook it for a minute, then add coconut, tamarind, salt and chilly powder, mix all together, once it turns aromatic turn off flame and let it cool.Then transfer it to a mixie jar, blend it with pulse mode and make coarse paste, serve it with hot rice.
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