Ingredients

5 4 to 5 betel leaves

3/4 ¾ tsp black pepper

1 1 tsp cumin seeds

2 2 dried red chillies

2 2 to 3 garlic cloves 2 or 3

2 2 small tomatoes, pureed

1 Pinch turmeric powder

1 Hing dissolved in water

1 Salt to taste

1 1 tbsp ghee

5 4 to 5 curry leaves, slivered or whole

Preparation

  1. Dry roast coconut on a medium flame till colour changes. Keep it aside to cool.

  2. In another pan, heat oil and fry hing.

  3. Add dals. Roast on a medium flame till the dals change colour.

  4. Add coriander seeds and dried red chillies. Roast on a medium flame till you get the aroma of coriander.

  5. Grind along with coconut and salt to a semi coarse powder.

  6. Store in air tight container and use as required. (If refrigerated, it can be used for upto a week)