Fry the above (except the coconut) in low to medium heat without any oil for about 5 -6 minutes. Then add coconut and turn off the heat. Cool. Grind this mixture with some tamarind to a fine paste with as little water as possible. In a skillet heat some oil, add some Hing, Mustard seeds and Curry leaves. When the seasoning is done add the ground paste, add salt to taste and let it simmer for about 10 minutes.
Serve with Idlis or hot steaming rice with some ghee.