grated coconut – 1 cup, urud dal – 3/4 cup, gram dal – 1 tsp, whole dried red chillies – 6-7, salt – 1/2 tsp, tamarind – a pinch, asafoetida – a pinch.
In a little oil, roast all the ingredients except coconut until the aroma appears. Roast the coconut separately in little oil. Then grind them (without coconut) into a fine powder. Add the coconut and grind roughly once or twice. This can be stored and taken along with rice and sesame oil.