In a pan, saute coconut oil, smashed ginger, smashed whole green chilies, cumin seeds, coriander seeds, black pepper, chana dal, coriander leaves, sea salt and half grated coconut.
Pound them in mortar and pestle with little bit of water.
In a kadai add coconut oil, mustard seeds and curry leaves. Stir them well together .
Add the pounded paste into the kadai. Stir them well.
Add little water, tamarind extract and jaggery. Combine them well together.
Add sliced carrot and little water. Mix them well together.
Cover it and let them simmer for 10 minutes.