A coarse spice mixture condiment used as a side dish for south Indian breakfast. It is typically prepared with chana dal, urad dal, red chilies and sesame seeds and is popularly used for idli’s as a dipping condiment.
In a hot pan fry kashmiri red chili and curry leaves in coconut oil for 1 min until they are crisp
Add chana dal and urad dal in the pan and saute for about 3 mins
Add sesame seeds and continue roasting and stiring for another 3 mins
Pour all the ingridients from the pan into the grinding jar and add tumeric powder, asafoetida and salt.
Grind all the ingridients together using speed 2 until it forms a coarse powder