Add shredded coconut, chili powder, curry powder, soy sauce and salt, mix well, roast in low heat for 5 minutes, till the coconut flakes are slightly browned.
Add them to food processor. In the same pan add oil and sauté curry leaves, dry red chili stir well till they are crisp.
Add them to food processor, with lemon juice, salt, garlic, onion, and ginger. Blend them till they are mixed well.
Serve with your choice of bread, rice, dosa, appam, string hoppers or pittu.
