Blend the coconut, turmeric powder, pepper corns, one chilly and water in a mixer till it forms a fine liquidy paste.

Heat oil and add mustard seeds. When they start poping add hing, curry leav es and remaining green chillies. Now add coconut paste to it and a little more water for a curry-like consistency. Bring to a boil.

Add salt, jaggery and kokum just before removing from heat.

Serve hot with Rice.