Heat the pan or kadai.
Add coconut and fry till it turns golden colour.
Add the turmeric, chilli and coriander powder and fry for a minute.
Keep it aside and let it cool.
Heat 2 spoons of oil in a kadai.
Splutter mustard seeds.
Add chopped onion, ginger and green chillies and saute.
Add sliced kunjulli and mix well.
Add salt and mix for 2 minutes. Keep aside.
Grind the coconut mixture and add it to the ulli mixture.
Add 1 cup of water and cook for 10 minutes on medium
flame.
Add tamarind, mix well and cook for another 5 minutes.
Add curry leaves and a spoon of oil on top of it, cover and keep aside.
:- Serve after 15 - 20 minutes.