You can call it soup /gravy or curry…Its sweet sour spicy preparation made up of fresh coconut , peanuts & kokam /tamarind  … In the original recipe  aamsul (kokam)is used which gives sour taste (you can use tamarind in this curry in place of kokam). it is mostly used in Maharastra  Konkan and Gujrat. It is used in place of tamarind. gujrathis mostly used it in Khati Mithi Dal (tangy lentil soup) a typical Gujrathi style dal …kokam can be used in upawas  (vrath/fast)…maharashtrians use aamsul(kokam) in chutney, aamti etc ..

All vrath items r generally dry this tangy curry/gravy/amti is a nice companion to vrath foods like Sabudana khichadi, Bhagar bhat(Sama ke chawal ki khichadi),Vrath ka masala dosa etc…

[ingredients title=”Ingredients”]

• ¼ cup roasted Peanuts (dane/moongfalli)
• 1 cup  fresh grated coconut  
• 2 green chilies or as per your taste
• 5-6 kokam/ small lemon size tamarind ball
• 1teaspoon Salt to taste as per your taste
• 1 tablespoon jaggery or demerara sugar/sugarfree natura/plain white sugar 
• 1 teaspoon oil/ghee
• 1 teaspoon cumin seeds(jeera)
• 1 teaspoon carom seeds (ajwain /owa )—optional
• Finely chopped green coriander (optional

[/ingredients]

[directions title=”Directions”]

If your using tamarind in place of kokam

Wash tamarind and keep it in 1 cup hot water for 15-20 minutes , when the water is cool enough ,using your hand loosen the pulp from the fibres   .. then using a colander or strainer and a spoon strain tamarind pulp from fibres into a bowl .

1. Put grated coconut in a grinder and add 1 cup warm water , make fine paste and using colander or strainer and spoon  extract all the coconut milk from the coconut mixture,again put it in a grinder with 1 cup of warm water and again use your strainer and spoon to extract coconut milk from the coconut mixture ..
2. Take  roasted peanut ,green chilies ,kokam or tamarind pulp and salt in a grinder and make a fine paste of it using little water
3. Mix this peanut paste with coconut milk and add 1 cup of water in it  ..mix it nicely and keep it on low flame… stir it frequently otherwise it will cuddle …when its starts boiling remove it from the flame your tangy  upwasachi aamti/ vrath wali gravy/curry is ready for tempering
4. Heat the oil/ghee  in a pan add cumin seeds and carom seeds (ajwain) in it let it crackle …add this tempering on the aamti (gravy/curry) …
5. Garnish it with coriander 

[/directions]