| • | Heat 1 tbsp oil in a small pan and fry coconut until light brown.
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| • | Add 5 red chillies, coriander seeds, cumin seeds, peppercorns and fry until it produce an aroma.
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| • | Combine the turmeric powder with it and stir-fry for about 2-3 seconds.
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| • | Let it cool and then grind it to make a coarse powder, set aside.
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| • | Heat 2 tbsp oil and add the mustard seeds, curry leaves and rest of the red chillies.
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| • | When the seeds start spluttering, add asafoetida and onions to it and cook for about 5 minutes over medium heat.
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| • | Combine the ground masala powder with it and cook for few seconds.
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| • | Add water, tamarind paste, salt and sugar to it and bring to a boil.
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| • | Reduce the heat and Simmer for about 5-7 minutes.
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| • | Serve theeyal with steamed rice. |
