– Heat oil and add the mustard seeds. When the seeds splutter, add the ullatham paruppu, red chilies, green chilies and asafetida. Fry until the lentils are golden brown.
– Now add the grated fresh coconut and fry it in low flame. Take care not to burn the coconut. The coconut need not be fried until it is brown.
– Cool down the coconut mixture slightly and then put it in a blender along with salt and tamarind.
– Grind it into coarse paste adding little water. – Serve with hot rice!