Ingredients:

• 2 cups – grated Coconut
• 1/2 cup – Coriander seeds
• 4 to 6 red chilies
• To Temper:
• 4 tbsp – oil
• 1 tsp – Fenugreek seeds
• 15 to 20 Curry leaves
• 1 tbsp – Channa dal
• 1 tsp – asafetida

Method:

1. Heat oil in a kadai, saute fenugreek and channa dal for a few minutes.
2. Add asafetida and curry leaves.
3. Add coriander seeds, grated coconut and pieces of red chilies.
4. Saute for few minutes and till slightly red and dry.
5. When it cools down make a coarse powder in a grinder.

Recipe courtesy of Saroj Kering