Ingredients :

• Grated coconut – 2 cups.
• Curry leaves – 2 cups.
• Bengal gram dhal – 1/2 cup.
• Coriander seeds – 1/4 cup.
• Red chillies – 12.
•  Kashmiri red chillies – 12.
• Tamarind – one small gooseberry size.
• Salt – 2 tsp.

Method :

•  Dry roast all the ingredients one by one, separately.
• Allow to cool.
• Put all ingredients together except curry leaves.
• Powder coarsely, then add curry leaves and grind one final time to a coarse powder
• Preserve in an air – tight container.

Note:

• Spread the curry leaves evenly on a plate and microwave them for 1 minute, then in two additional 30-second intervals, until they turn crisp and dry.
• You can do the same with grated coconut—spread it evenly on a plate and microwave for 1 minute, then continue in four additional 1-minute intervals until most of the moisture has evaporated.