Heat 2 tablespoon of coconut oil in a pan
Add in the coriander seeds, dried red chillies and fresh shredded coconut
Fry on medium flame, sauteing constantly until the coconut turns golden
Grind the masala to a fine paste without adding any water
Heat oil in a pan and add in the curry leaves and the chopped shallots
Fry till the shallots are soft and slightly starting to brown
Add in the tamarind juice,the theeyal masala,turmeric and the salt
Let it simmer in medium flame for 10 minutes
After 10 minutes,the oil will separate and float on top
Now add in the coconut milk and let it simmer for a couple of minutes
Switch off the flame
Heat oil in a small kadai and add in the mustard seeds,fenugreek seeds(vendayam)and curry leaves when the oil is hot
Let the mustard seeds splutter
Add it to the curry
