- 1 cup: Urad daal
- 7-9: Dry red chilli
- 1/4 tsp: Asafoetida
- 1 stalk: Curry leaves
- 1 tsp: Oil
- 1 tsp: Salt
- Heat the oil in a pan and roast all the ingredients until golden brown. Take care that it doesn't get burnt. Cool it and powder it in a food processor.
- Store in air tight container for future use.
- It is an excellent side dish for dosa and idli when taken with ghee, coconut oil or sesame oil.
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