Ingredients
- 1 cup (½ coconut) grated fresh coconut
- 4-5 dry beydgi red chillies
- 1″ piece of ginger
- A small lime sized ball or 1″ ball of tamarind (more if you like it a little more sour)
- ½ tsp or more salt to taste
Method
Grind all the ingredients together with as little water as possible. It’s great to eat with dosa, idli, uthappam or roti/bhakri.
Note: This is best when made and had fresh. However, it will remain without spoiling for around two to four days in an airtight container in the fridge.
For the Whole-Food Plant-Based (WFPB) version:
This is already a whole plant based recipe.