Wash and slit each grape in the center and keep aside.
Grind coconut, red chilies , tamarind, jaggery and salt to a smooth paste with some water. Towards the end, add half a tsp of mustard and pulse a couple of times.
Add the ground masala paste to the grapes and mix well. Add water to get the desired consistency; Adjust ingredients according to taste.
Temper with mustard, hing and curry leaves. Serve immediately with hot steamed rice and relish.
Tip: While grinding mustard with the other masalas, keep in mind that adding too much mustard will make your dish bitter; So add just a little of it towards the end.If your grapes are really sour, you might wanna do away with tamarind altogether or if your grapes are sweet, you might want to let go of jaggery.
Variation: Instead of grapes, you could also use cucumbers,pineapple or mangoes.
Ingredients: 1 cup Fresh grapes (I used the green ones, you could use the black variety as well)
1/2 cup Grated coconut, fresh/frozen
3-4 Dry red chilies, low-medium spiced
1/4 tsp Tamarind paste (optional)
1/2 tsp Jaggery (optional)
1.5 tsp Mustard
2 tsp Oil
1 strand Curry leaves
A pinch of Hing
Salt as per taste