Remove the skin of the ginger, wash well and then cut into very small pieces.

Heat 1/2 tsp of oil in a pan.

Fry grated coconut and red chilly till it becomes red in colour.

Add turmeric powder and mix well. Remove from fire.

Grind this in a blender or Kallu (grinding stone) without adding any water.

Heat 3 tbsp of oil in a pan.

Add mustard seeds and when they splutter, add green chilly, curry leaves, ginger pieces and the coconut pieces to fry well for 3 to 4 minutes.

Add the ground coconut along with the tamarind.

Add 2 cups of water and adequate salt.

Boil well till the gravy thickens.