Method:

1. Dry roast karamani till slightly browned.Soak for 2 hrs atleast.Pressure cook with enough water for 4 whistles or until soft.Drain water and set aside.
2. In a pan heat oil add the dals let it fry till slightly golden,then add small onion and curry leaves fry for 2mins.Then add sambar powder.
   
3. Fry for a minute then add cooked karamani and mix well.Soak tamarind in a cup of water,mash it well.
   
4. Strain to get the pulp alone, add little water and let it boil for a good 15mins.Add required salt.
   
5. When the gravy becomes slightly thick and by now the raw smell of tamarind must have left, at this stage add grated coconut and coconut pieces.
   
6. Mix well and let it to simmer for 5mins or until slightly thick.Finally drizzle gingelly oil.
   

Serve hot with rice.

My Notes:

• Boil well until raw smell of tamarind leaves.It may take time so simmer and you can go ahead with other works too.
• The orginal recipe uses yam and black chana.You can also use one tomato while sauteing onion.
• Cook karamani only until soft not too mushy as it is going to simmer for a good 15-20mins along with tamarind water.
• This recipe uses grated coconut as such which is the specialty of the recipe.
• Adjust consistency according to your liking.
• It was a bit spicy so added a tsp of jaggery syrup and it was yummy.