1) Coconut oil – 2 tbsp
2) Grated Coconut – 1 cup
3)  Red Pearl Onion – 10 , finely chopped
4)  Dry Red Chillies – 15
5)  Ginger – 2 inch piece ,finely chopped
6)  Lemon Leaf – 2 big leaves
7)  Curry leaf – 3 sprigs
8)  Whole black peppercorns – 10
9)  Coriander Powder – 1 tsp
10)  Tamarind – 1/2 size of a lemon
11)  Asafoetida (Kayam) – a pinch
12)  Salt

Heat oil in a frying pan, add coconut,pearl onions and red chillies.Fry till coconut turns light golden.
Add ginger, curry leaves, lemon leaves, peppercorns and coriander powder and fry till raw smell of spices are gone.
Cool and mix in tamarind,asafoetida and salt.
Grind to a fine powder in a dry grinder and this can be stored for a long time in an air tight container.

To Grind:
1)  Grated coconut – 1 tsp
2)  Dry Red Chilly – 6 small ones
3)  Raw peanuts – 10
4)  Small yellow onion – 1 , chopped
5)  Split chana dal (split kadala parippu) – 1/2 tsp
6)  Asafoetida (Kayam) – a pinch
7)  Ripe Roma tomato (small tomato) – 4 , chopped
8)  Small ball size of Tamarind ( Seeds removed)

For Garnish:
1)  Coconut oil – 1 tbsp
2)  Red pearl onion – 1 small , sliced
3)  Dry red chilly – 3
4)  Curry leaves – 1 sprig

Heat some oil and roast peanuts till they turn light golden and keep them aside.
Add split chana dal to the remaining oil and saute for few seconds till they turn light golden.
Add dry red chilly to this and saute for few more seconds.
Add grated coconut and saute till coconut turn golden brown.
Add chopped onion and saute till they are transparent.
Add tamarind.
Add chopped tomato and cook till all water is evaporated and oil startes separating.
Add asafoetida ( Kayam) and saute for few seconds.
Transfer tomato mix and roasted peanuts to a mixer and grind well. While grinding add water to get desired consistency.

Heat oil in a pan and splutter mustard seeds.
Add sliced red pearl onions, curry leaves,dry red chilly and saute till onions turn golden brown.
Add ground mixture to this and saute for a minute.
Serve with Dosa or Iddli.