Ingredients

4 -5 betel leaves

3⁄4 teaspoon black pepper

1 teaspoon cumin seed

2 dried red chilies

2 -3 garlic cloves

2 small tomatoes, pureed

1 pinch turmeric powder

1 teaspoon salt

1 tablespoon ghee

4 -5 curry leaves

Directions

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).