Clean and cut vazhuthananga into med pieces
Add sliced shallots, green chilly, curry leaves, salt and water into vazhuthananga and cook well
Keep it aside
Roast together grated coconut, finely sliced shallots, garlic, dry chilly and curry leaves well till it turns golden brown colour
Grate the coconut evenly
If you feel that the pieces are not even, grind it once in a mixer or blender to get even pieces
This is to help the grated coconut roast evenly
Reduce the heat and add chilly, turmeric and corriander pdr into the roasted coconut and mix well
Stir it for 5 minutes
Grind it well into a thick paste without adding water
Add this grounded paste and tamarind juice or paste into cooked vegetable and mix well
Boil it for few minutes
Add sugar into it and stir well
Remove it from heat
Season it with mustard, shallots and curry leaves
