Stream and make small idli(idly) with the dough. Separate the coriander leaves and set aside.
In a pan heat the oil and add coconut, tamarind paste, green chili peppers and salt to taste. Stir and cook for 10-15 min in medium heat then cool it to room temperature. Once cooled down and grid it to a paste by adding water.
Heat a pan and add the green chili and add mustard seed once it stop splattering.
Now add the paste and the idli(idly) and cook for 2-3 min.
NOTE: If you need more ghee just add as required.
preparation time : 15 - 20 min if you have the idli(idly) ready