Ingredients:

• 1/2 tsp – Urad Dal
• 1/2 tsp – Channa dal
• 1/2 tsp- Dhania seeds
• 1/2 tsp – Jeera
• 1/2 tsp- peppercorns
• 2-3 -red chillies
• About 3-5 tbsp -shredded Coconut

Method:

1. Fry the above (except the coconut) in low to medium heat without oil for about 5 -6 minutes.
2. Then add coconut and turn off the heat.
3. Cool.
4. Grind this mixture with some tamarind to a fine paste with as little water as possible.
5. In a skillet, heat some oil, add some hing, mustard seeds and (curry leaves).
6. When the seasoning is done, add the ground paste.
7. Add salt to taste and let it simmer for about 10 minutes.
8. Tastes great with idlis or hot steaming rice with some ghee.

Recipe courtesy of Sify Bawarchi