Soak karamani overnight. Drain it and take it in a pressure cooker. Cover it with water. Now pressure cook this for 3 whistle, simmer it for 10 mins. Turn off the heat and let the steam go all by itself. Open the cooker and keep it with the cooking liquid.

Heat oil in a kadai. Add in dry red chillies and coconut. Roast till it gets dark. Now add in coriander powder and mix well. Cool it, now take it in a blender and make it into a fine puree.

Now take the masala in a kadai. Cover with water.

Add the cooked karamani along with the water, salt, tamarind pulp and mix well.

Bring this to boil, simmer it for 15 to 20 mins till oil separates.

Serve with rice or kanji