If using fresh tamarind, soak it in a little hot water and set aside.

In a blender, add coconut, ginger, green chilies, tamarind, salt to taste and just enough water to blend into a smooth paste and pour into a bowl.

For tempering, heat oil in a pan over medium heat, add mustard seeds, cumin seeds, Hing, urad dal and sauté until urad dal turns light brown.

When mustard seeds begin popping, add curry leaves and give it a quick stir.

Remove from heat and pour on top of coconut mixture. Mix well, taste and add salt if needed.

Serve with dosa or use as a spread on roti or bread.