heat coconut oil in a pan and add fenugreek seeds, coriander seeds, curry leaves, red chilli, garlic and mix once.
add grated coconut and small onions (2-3 nos) and fry until the coconut is reddish brown in colour.
cool and grind it to fine paste. keep aside this theeyal masala until use
making of the curry
heat coconut oil and add sliced small onions, curry leaves and fry until it is pale.
now add prepared theeyal masala i.e., coconut paste, tamarind water, adjust by adding water if needed. curry has to be thin so that it is simmered for 15 minutes.
add salt, turmeric powder and mix well. close and cook for 15-20 minutes.
open to check the oil specs leaving the curry. curry is done.
for tempering
heat coconut oil and pop in mustard seeds, curry leaves, red chilli and switch off. add turmeric powder, chilli powder and mix well.
add the tempering to the curry and mix well.
serve with rice.
Video
Notes
you can also add a pinch of jaggery to equalize the sour and spice.
since we are using 2 cups of coconut, 5 red chillies wont make the curry much spicier. so add more red chillies if you need a spicy curry.