Ingredients:

• 150 g – Red Chillies (discard stalks)
• 200 g – ground Coconut
• 100 g – Coriander seeds
• 35 g – black pepper Corns
• 50 g – Poppy Seeds
• 5 g – Cinnamon
• 5 Marathi moggu
• 10 Cloves
• 2 tbsp – oil
• 10 g – Turmeric powder
• 10 g – Asafoetida powder

Method:

1. Heat the oil in a kadai and roast red chilies. Drain from oil.
2. Roast coconut in the remaining oil in kadai till dark brown and remove.
3. Roast all the ingredients from coriander seeds to cloves, without adding any oil.
4. Cool all the ingredients and grind to a slightly coarse powder. Mix in the turmeric and asafoetida.
5. Store in air tight bottles in refrigerator.

Recipe courtesy of Chandra Bhat