Roast 200 g coconut in a dry pan until golden brown.
2
Grind the roasted coconut with 30 g tamarind, 10 g chili pepper, 10 g chili powder, 20 g coriander powder, 5 g turmeric powder, and 2 g Asafoetida into a paste.
3
Heat 25 g coconut oil in a pot and sauté 500 g small onion with 10 g salt until softened.
