Soak tamarind in 1 cup warm water for 20 minutes. Strain to remove seeds and pulp.

Heat 1 tbsp of coconut oil in a pan. Add pepper corns, white lentil, coriander seeds, dried red chillies and fresh grated coconut. Keep stirring until the coconut turns golden. Grind the masala to make a coarse powder.

Heat 2 tbsp coconut oil in a pan and add mustards seeds. Let them crackle.

Now add in the curry leaves, asafoetida and onion shallots. Fry till the shallots are soft and lightly brown. Add in the tamarind water, grounded masala, turmeric and the salt. Let it simmer in low flame for few minutes.

Add more water to adjust consistency. Serve it warm with rice.