Take mixer jar add, thick avalakki and make dry powder, not too fine by running the mixer, powder in small batches and keep aside.

Add lukewarm water to tamarind, when it is soft squeeze it, make a juice and remove the waste from it. Take the powdered avalakki in a bowl, add sambar powder, jaggery, salt, toss it well.

add tamarind juice and a cup of water mix (the consistency must be not watery) mix properly as there is no lumps in it. Set aside, until you season it.

Heat oil in a pan, when it become hot add mustard seeds when it begins to sparkle add peanut fry until it turns to golden brown and crisp. Add chana dal and urad dal fry until golden brown. Add asafoetida (hing), curry leaves and broken red chilies and add avalakki mixture.

Mix properly as there is no lumps ,

Cook in a low flame for 5 minutes in a low flame, close the lid .  Switch off the flame, add grated dry copra, toss it well.

Garnish with fresh coriander. Enjoy !!!