1. Fry the grated coconut, sesame seeds and peanuts without any oil and blend them to a fine powder

2. Heat oil in a pan, fry mustard and fenugreek seeds and curry leaves for few minutes. Then add green chilies and fry for 2 minutes.

3. Add the ground mixture to the green chilies and fry until the oil separates from the chilies.

4. To this, add salt, turmeric, tamarind water and cook on low heat until the gravy thickens.

5. Remove from heat and garnish with coriander leaves.

Serves 4.