Coconut Thuveyal

 Makes 2 cups

1 tablespoon canola or corn oil

½ teaspoon asafoetida powder

4 to 6 curry leaves (optional)

1 teaspoon black mustard seeds

1 teaspoon urad dal

1 heaping cup fresh coconut, cut in small pieces, or 1 heaping cup unsweetened powdered coconut

2 tablespoons roasted chickpeas (chana dalia), or dry roasted peanuts

4 dried red chilli peppers (more, if desired)

¼ cup chopped onions

¼ teaspoon tamarind paste

½ teaspoon salt (more, if desired)

Heat oil in a skillet over medium heat.  When oil is hot, but not smoking, add asafoetida, curry leaves, mustard seeds and urad dal.  Cover and cook over medium heat until mustard seeds burst and urad dal is golden.

Add coconut and the remaining ingredients (except salt) to the skillet.  Stir-fry for 2 minutes.

Grind ingredients in a blender with 1 ½ cups of hot water and salt for 2 to 3 minutes to create a smooth thick paste.