In a small mixer grinder, combine the Grated coconut, 2 grams of Red chili powder, 2 grams of Cumin powder, and a small amount of water to form a smooth, fine paste. Set aside.
2
Heat Coconut oil in a heavy-bottomed pan or kadai over medium heat.
3
Once the Coconut oil is hot, add Mustard seeds. Allow them to splutter completely.
