Dry prawn dish. A popular accompaniment . Traditionally eaten during monsoon when no fish is available.
1. In a pan fry the coconut to remove all the moisture.
2. Then add the curry leaves, spices and dried prawns and saute
3. In a bowl soak the ball of tamarind in some warm water for about 5 mins and use a strainer to drain the juice. Then sprinkle the tamarind juice over the mixture. Garnish with coriander leaves.