In a blender, add the grated coconut, tamarind and ground powder and grind to a smooth paste

In a cooking pot,on a medium flame, add the cooked double beans, turmeric powder, salt and the ground paste and water(enough to make a thick gravy), and bring the mixture to a boil,

Lower the flame and continue to cook for a few more (3 to 5 min)minutes. Remove from the flame

In a small kadai, heat oil on a low flame. Add the mustard seeds and once it starts to splutter add the curry leaves and crushed garlic and stir fry the garlic to golden brown.

Remove from flame and add this to the double beans gravy.

Serve with rice, chapati, neer dosa or toasted bread.