Ingredients:

• 1/2 kg – dry red chilies
• 200 g – copra (dry coconut)
• 100 g – Coriander seeds
• 40 g – Turmeric root
• 10 g – Cumin seeds
• 10 g – pepper Corns
• 5 g – Cloves
• 5 g – Cinnamon
• 5 g – Cardamom
• 5 g – marata moggu
• 5 g – Bay Leaves
• 1 tsp – asafetida powder

Method:

1. Trim away the stalks from chilies. Grate the copra.
2. Heat a tbsp of oil and roast the chilies and remove.
3. Add 1 more Tbsp of oil to the kadai and roast copra till golden brown. Mix with chilies.
4. Add all the other ingredients to kadai and roast without adding more oil.
5. Cool and grind all these together to a slightly

Recipe courtesy of Chandra Bhat