1 1/2 cups coconut (narial) (scraped)
1 cup red chillies whole
2 tblsp mustard seeds (raai)
1/4 cup black gram split (urad dal)
salt (namak) to taste
1/2 tsp asafoetida
8 tblsp oil (tel)
Heat 4 tablespoons of oil and fry the coconut to a reddish brown color and cool.
Heat the remaining oil and fry the dal, chillies and mustard seeds separately, remove and cool.
Mix all the ingredients and grind to a coarse powder. Store in a dry airtight bottle.