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.