This also is an accompaniment to thosai and idli and as it is a dry dish this will keep for a few days.
Gram dhal 1 teaspoon
Urid dhal 1 teaspoon
Jeera 1 teaspoon
Dry chillies 7
Coconut scrapped 1 cup
Asafoetida powder ½ teaspoon
Curry leaves 6
Dry roast the coconut scrapings until they turn golden brown.
Fry in oil the gram dhal, urid dhal, jeera, curry leaves and dry chillies separately and set aside.
Use a grinder to grind tall these together to a fine powder and add the salt and asafoetida and finish grinding.