1/2 cup Urad Dal
3/4 cup Chana Dal
2 heaped tbsp sesame seeds
10 Dried Red Chillies
3-4 cloves garlic
10 pepper corns
1/4 cup grated dry coconut
20 Curry Leaves
3/4 tsp hing
1/2 tsp sugar
One tiny ball of tamarind – about the size of half a lemon
Oil 1 tsp
Salt to taste
Heat a tsp of oil in a pan and put in a pinch of salt.
Roast the red chillies till crisp and set aside.
In the same pan, roast garlic, curry leaves and coconut till coconut is crisp and browning.
Add to the chillies.
On a gentle flame, roast the dals together till just beginning to brown.
Mix in hing and add to the other roasted ingredients.
Dry roast sesame seeds, till just begging to brown and add into this mix.
Then dry roast pepper and add into the mix.
Let all the roasted ingredients cool down.
Once cool, dry grind all the roasted ingredients to a fine powder with the tamarind, salt and sugar, and store in an airtight container.
Take the required quantity and mix with some oil, preferably coconut oil, to form a paste.
Good to have with idli, dosa, utappa, etc.