2 c. coconut flakes 1/4 inch square asafoetida 4 to 6 red chillies 2 1/2 tsp. oil 1 tsp. mustard seeds 1 tsp. salt 4 tsp. urad dhal
In a fry pan saute coconut flakes, red chilies, mustard seeds, urad dhal and asafoetida separately, each in 1/2 teaspoon of oil, until they turn into golden brown. Dry blend Coconut flakes and red chilies first in a blender. Add fried mustard seeds, urad dhal and asafoetida and continue to dry-blend the whole mixture into a coarse powder. Add the needed salt. Mix well and bottle. Good to eat with Idli or Dosai.