Coconut - 5 pieces of coconut each about 1" by 1/2"
Roasted Channa dhal - 6 teaspoons
Jalopeno pepper - 1
Hing - a small piece
Ginger - 1/2" piece
Tamarind paste - 1/2 teaspoon
Onion - small piece (optional)
Tofu - Extra firm style - 1" thick slab
Salt to taste
Procedure: Grind all the ingredients except tofu in the Asia Kitchen jar of the Sumeet blender (wide jar). Once the coconut is ground well add tofu and 1 tbsp. water and grind till the tofu is blended well into a paste. Season it with mustard, urad, curry leaves and serve with idli or dosa or vada.
If you want, you can blend the curry leaves with the other ingredients.
If you want spicier, please use more jalopeno peppers.