- 1 cup desiccated coconut/grated dry coconut (kopra)
- 8 – 10 cloves garlic
- 3 – 4 red chillies
- A lemon-sized ball of tamarind (imli)
- 3 – 4 tbsp date paste
- Unrefined salt to taste
Roast the coconut, garlic & red chillies. Then, grind with the rest of the 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.