1. On a pan add few drops of oil and roast 4 chillies till charred. In a mixer add the charred chillies, grated coconut and turmeric and make a fine paste with 1 cup water.

2. Heat oil in a pot. Once hot, add asafetida, curry leaves and remaining 3 chilies chopped. Saute for a minute or so. Add in the paste to this mixture.

3. Add remaining amount of water, tamarind, salt and sugar. Mix well and let the mixture come to a boil. Serve hot with rice.