Ingredients

• 1 cup dry coconut
• 8-10 garlic cloves
• 3-4 red chilies
• lime sized ball of tamarind
• 3-4 tbsp date paste
• salt to taste

Method

Roast dry coconut, garlic & red chilies then grind with the all the other ingredients. Store in the refrigerator. Can be served dry or wet by mixing with water to the desired consistency. Garnish with coconut and curry leaves while serving.