Ingredients:
Tamarind - 1 large lime-sized ball
Fresh Coconut - 1/4 cup, cut into small pieces
Ginger - 2 inch piece, minced
Green Chillies - 3, minced
Red Chilli Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Jaggery - 2 tblsp, powdered
Salt as per taste

For Tempering:
Coconut Oil - 2 tblsp
Mustard Seeds - 1 tsp
Urad Dal - 1 tsp
Curry Leaves - 1 sprig

Method:
1. Soak tamarind in 1 1/2 cups water for 10 minutes. Extract juice and discard pulp.
2. Heat oil in a pan over moderate heat and add the tempering ingredients.
3. When the mustard seeds start spluttering, add coconut and fry till golden.
4. Stir in ginger and green chillies and saute for a minute.
5. Sprinkle chilli powder and fry for a minute.
6. Add the tamarind extract, turmeric, jaggery and salt.
7. Simmer for 15 to 20 minutes over low heat till gravy thickens.
8. Serve hot with plain rice, idli or dosai.