1 cup fresh ground coconut
2 red chili or to taste
2 tablespoon urad dal
2 tablespoon channa dal
4 dry red chili
pinch of asafoetida
1 teaspoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon salt or to taste
Roast the coconut until golden brown keep it aside to cool.
Roast the urad dal, channa dal and red chili with a little oil until reddish brown keep it aside to cool.
Heat one teaspoon of oil when hot add the mustard seeds to it. When the mustard seeds crackles add it to the roasted coconut.
First grind the cooled dals and red chili to a coarse powder add the roasted coconut and continue grinding till all are combined to form a coarse powder.
Serve with idli, dosai or rice.
2 red chili or to taste
2 tablespoon urad dal
2 tablespoon channa dal
4 dry red chili
pinch of asafoetida
1 teaspoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon salt or to taste
Roast the coconut until golden brown keep it aside to cool.
Roast the urad dal, channa dal and red chili with a little oil until reddish brown keep it aside to cool.
Heat one teaspoon of oil when hot add the mustard seeds to it. When the mustard seeds crackles add it to the roasted coconut.
First grind the cooled dals and red chili to a coarse powder add the roasted coconut and continue grinding till all are combined to form a coarse powder.
Serve with idli, dosai or rice.
