Heat coconut oil in a chatti. Splutter the mustard seeds. Fry the dry chilies and curry leaves for a minute.
Pound the shallots, ginger and garlic in a mortar and pestle till nicely crushed.
Add it the oil and fry for a couple of minutes or till the raw smell goes.
Add in the onion and tomato and cook till the tomato is completely mashed up and the masala looks cooked.
Add the cumin and turmeric and fry for a minute.
Nicely mash the tamarind into the water for the pulp till completely done. Discard the tamarind and pour the pulpy water and the additional water into the pan.
Bring to boil and cook on low flame for around 10 minutes. Sprinkle in the pepper powder, adjust the salt.
Serve hot as is, or with a bowl of rice. Such a meal of comfort!!!